Quick, simple and oh so yummy! This recipe can easily be halved, but it's best to make the whole batch because they store amazingly well in the freezer.
Ingredients
200g discarded sourdough starter (stirred down)
28g butter (melted)
1/4 teaspoon (1g) fine sea salt
2 teaspoons dried herbs
1/4 teaspoon (1g) salt for sprinkling on top
Method
Preheat your oven to 160°C 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 on to parchment paper or a silicone mat. Sprinkle the top with salt.
Bake for 10 minutes. Remove from oven and score the crackers. Bake for an additional 20 minutes or until the crackers are golden brown. Let cool completely before breaking into squares. Scoring the crackers is optional. The sheet can easily be broken into pieces after baking and cooling off.
Added by: Stephanie Pettigrew
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