Servings: 5
Ingredients
- 1 cup sourdough discard
- 3 Tbsp unsalted butter, melted
- 1/2 tsp salt
- 1 cup all-purpose flour*
Instructions
- Ensure the melted butter has cooled; otherwise, it will kill the beneficial bacteria in your sourdough discard. Mix the melted butter, sourdough discard, and salt in a medium bowl until thoroughly combined.
- Stir in the flour and shape the dough into a ball. Depending on the hydration of your sourdough starter, you may need to use more or less flour. The dough should come together easily in a ball and not be overly sticky. It should be easy to work with.
- Place the dough in a bowl with a lid (or plastic wrap) and let it sit at room temperature for 12-24 hours to ferment. Skip this step if you don’t care about the health benefits of fermentation.
- Preheat your oven to 350 °F or 177 °C.
- Place the dough on a pan lined with a non-stick mat or parchment paper. Roll flat. Some rolling pins stick more than others. Place another sheet of parchment paper over the dough to roll to reduce sticking if needed.
- Bake for 30 minutes or until mostly hardened (they will continue to harden some as they cool). Intermittently check the crackers, break off any browned edges, and return the center portion to continue cooking.
Video
Notes
-*I sometimes use all-purpose flour and other times whole wheat flour. Both make delicious crackers.
Nutrition
Calories: 197kcal | Carbohydrates: 29g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 18mg | Sodium: 235mg | Potassium: 29mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 210IU | Calcium: 6mg | Iron: 1mg
Nutrition values are approximate and may vary.
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