A super quick recipe- I just keep changing the spices I add.
Ingredients
- ¾ cup (200 g) discarded sourdough starter
- 2 tablespoons (28 g) butter (melted)
- ¼ teaspoon (1 g) fine sea salt
- 2 teaspoons dried herbs or seasoning blend
- ¼ teaspoon (1 g) salt for sprinkling on top
* I usually just remember one TBSP of Butter per 100 G of starter. I also add the seasoning to the melted butter to help infuse it. I usually use 300-400 g of starter
Instructions
- Preheat your oven to 325°F and line a baking sheet with parchment paper. Melt the butter in a mixing bowl and let cool.
- Weigh the sourdough discard, dried herbs and salt into the bowl of melted butter and mix thoroughly until well combined. Use an off-set spatula to spread the mixture in a thin, even layer onto the parchment paper. Sprinkle the top with salt.
- Bake for 10 minutes. Remove from oven and score the crackers. Bake for an additional 20-50 minutes or until the crackers are golden brown. Let cool completely before breaking into squares
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