Sourdough Crackers

Thin, crisp, and full of tangy sourdough flavor, these homemade crackers are a fantastic way to put your sourdough discard to good use. They make an irresistible snack on their own, perfect for a charcuterie board, and pair beautifully with a warm bowl of soup. The best part is how simple they are to prepare—you may find yourself baking them again and again.

135 grams sourdough discard (1/2 cup)

20 grams all-purpose flour (about 2 TBS)

25 grams unsalted butter, melted (about 2 TBS)

30 grams grated Parmesan or Asiago cheese (about 1/4 cup)

2 grams salt (about 1/4 tsp)

sprinkle of seasoning, as desired

Preheat the oven to 300F degrees and line a half-sheet pan with a piece of parchment paper.

Stir down your sourdough discard (if there is any "hooch/liquid" on the top, pour it off or stir it in depending how tangy you want your crackers).

To a small bowl stir together 135 grams of sourdough discard, 20 grams of flour and 25 grams of melted butter.

Add 1/4 tsp salt and 30 grams of cheese.  Mix together with a spatula.  The dough will resemble a thick batter.

Pour the batter into the middle of the parchment paper (take off the baking sheet if needed).  Us an offset spatula or a butter knife to spread the batter very evenly and thinly to cover the parchment paper.  Sprinkle the top of the crackers with "everything but the bagel seasoning" or any favorite seasoning if desired.  Place the parchment paper with the cracker batter back on top of the baking sheet.

Bake for 20 minutes at 300F.  After 20 minutes, pull the crackers out of the oven.  Take a pizza cutter or sharp knife and cut crackers into small squares, about 40 total.  Put the crackers back into the oven and bake for another 15-20 minutes until crisp.  Check on your crackers throughout the end of the baking as oven temperatures do vary and the crackers may need a little less or more time.

Let the crackers cool for 10 minutes and then break into pieces.  If you want them a little more flavorful, sprinkle a little extra salt on top.

** You may increase the amount of cheese to 1/2 cup if desired, or leave it out completely.

** Try adding herbs such as dried basil, dried dill or Italian Seasoning.  Sprinkle the tops with a little Sea Salt.

** For a sweet cinnamon/sugar cracker, omit the cheese and add 10 grams sugar and 4 grams cinnamon to the batter.  Sprinkle the top with cinnamon and sugar, too.

Enjoy! 

If you have any leftovers, store in an airtight container for a few days.

Makes 40 crackers

Source:  Amybakesbread.com

Kimberly