Sourdough Discard Crackers

Sourdough Discard Crackers
Preheat oven to 325 and line large baking sheet with parchment.


    2 tablespoons butter 

Melt and cool.

Add to cool butter:

   3/4 cup discarded sourdough starter (stirred down)
   1/2 teaspoon  fine sea salt
   2 teaspoons dried herbs (Herbs de Provence) - or hard grated cheese

Mix until well combined.

Use offset spatula to spread in thin even layer onto the parchment. 

Sprinkle with
    1/2 teaspoon salt 

Bake for 10 minutes. 

Remove from oven and score the crackers. 

Bake for an additional 40-50 minutes or until the crackers are golden brown. 

Watch for last few minutes so they don't burn. 

Let cool completely before breaking into squares.

Save in air proof container up to two weeks.