Sourdough Discard Crackers
Deliciously easy sourdough discard crackers, with oregano, garlic and more - perfect for snacking, dipping and devouring
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Servings: 20 crackers
Ingredients
- 250 g sourdough discard
- 35 g butter (salted/unsalted) (melted)
- 1 tsp garlic granules
- 1 tsp dried oregano
- salt and pepper to taste
- black sesame seeds
Instructions
- Preheat the oven to 190ºc/170ºc fan and line a large baking tray with parchment paper
- Grab the sourdough starter - this can be unfed and fridge cold, or have been fed and at room temperature
- Pour into a bowl, and add the melted butter, garlic granules, oregano, salt and pepper
- Mix to combine
- Spread onto the parchment paper, using a palette knife, spoon, or spatula until its even and a thin layer (a couple millimetres thick)
- Sprinkle over the sesame seeds
- Bake in the oven for 10 minutes, remove from the oven and score with a knife into squares
- Bake for a further 20-25 minutes, until golden
- Leave to cool for 20 minutes and then use the score lines to break the crackers up
Notes
- You can find my other sourdough recipes, including how to make a starter, here on my blog
- These last in an airtight container at room temperature for a week
- These can freeze for 3+ months
- You can use whatever spices/flavours you like
- The sourdough starter does not need to have been recently fed - I would just give it a good mix before using if from the fridge.
- You can also use previously fed room temperature starter