Since I started dabbling in sourdough last year, I have been experimenting with different tasty ways to use my sourdough discard. The discard is the bit of starter you take out everyday, before you feed fresh flour & water to your existing starter to keep it alive (ie. keeping the yeast active).
Recently I gave sourdough discard crackers a go, which is the easiest way to use discard I have found so far! Just by adding some herbs, parmesan & seasoning these have become an addictive snack for my husband working from home!
Ingredients
200g sourdough discard, at room temperature or from the fridge is fine
2 tsp italian herbs (I used Gewurzhaus’ Italian Herbs mix)
50g shredded parmesan cheese
30g unsalted butter, melted
cracked pepper, to season
black lava salt, to season
Method
Preheat oven to 160 degC & line a baking tray with parchment paper. In a mixing bowl combine the starter, herbs, parmesan & butter and stir together. Using a spatula, evenly spread the mixture on to the parchment paper. Season with cracked pepper & sprinkle the black lava salt over the top.
Place the tray in the middle shelf of the oven & back for 15 minutes. Remove tray from oven at this point & using a knife or egg flipper, indent the mixture so that it will be easier to snap the crackers into smaller pieces later. Replace tray back into the oven for another 30-40 minutes, until the crackers are a golden brown colour.
Once cooked, remove tray from oven & allow to cool completely before snapping crackers into their serving size.
Sourdough discard crackers last up to a week in an airtight container, but they will be long gone before then!