Sourdough Discard Cheese Crackers

In the world of sourdough baking, there's a hidden gem that often gets overlooked – the sourdough discard. A great way to use it up is currently making these crunchy, flavorful, and utterly addictive sourdough discard cheese crackers.

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Prep Time 5

Cook Time 28

Total Time 33

Servings 50 crackers

Calories 10

Equipment

1 baking mat
1 Pizza Cutter sharp knife or pastry cutter work too!

Ingredients

240 grams sourdough starter discard
30 grams olive oil extra virgin
10 grams parmesan cheese
6 grams salt
Optional: some salt & pepper for garnish

Instructions

In a small bowl (you don't need a large one), combine the starter, olive oil, cheese, and salt. You'll want quite a runny batter with this recipe since the crackers will be crunchier if you manage to make them very thin!
Pour the mixture on a baking tray lined with parchment paper. Try to spread it very thin, as this is what will make the crackers crispy. The easiest way to do that is with a silicone spatula.
Put the tray in the preheated oven for 8 minutes at 345°F (approx. 175°C). After 8 minutes, take it out and cut the crackers with a pizza cutter or a sharp knife. This will make separating them easier after they are fully baked. I usually do equal pieces of small squares.
Bake the crackers for an additional 20 minutes at 345°F (approx. 175°C). You can even go a minute or two longer if you want a crispier, golden brown result. Break them apart carefully after baking.

Notes

The quantity of discard does not matter; you can make 3 trays or just half a tray.
If you like the look of store-bought crackers, use a fork to make little dents in the crackers when you cut mid-baking.
Let the crackers cool completely and store them in an airtight container at room temperature for at least one week (you'll see they won't last that long anyway).

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