Search results
Results From The WOW.Com Content Network
Sourdough Discard Crackers Recipe. Sourdough discard crackers are thin, crispy and have that amazing tang that you can only get with real sourdough! You'll never want to throw away your sourdough discard after your taste these addictive crunchy crackers! Rate this recipe! 4.97 from 742 votes.
There’s no rolling pin required for these deliciously crispy sourdough discard crackers! Simply combine discard with melted butter, salt, and your favorite seasonings or seeds and you’re ready to bake.
Here's the perfect solution to your discarded sourdough dilemma. The rosemary, while optional, complements the tang of the sourdough perfectly. We're obsessed with these crackers, especially when dipped into some healthy hummus.
These homemade, herb-seasoned, sourdough crackers are deliciously tangy, crisp, and buttery. The perfect way to use up excess starter or discard, this whole wheat cracker recipe makes a great snack or appetizer.
4. Bake and Cut: Place the baking sheet in the preheated oven and bake for 10 minutes. Remove the baking sheet and, using a pizza cutter, score the partially baked crackers into squares or rectangles.
These homemade Sourdough Discard Crackers need just 3 ingredients: sourdough discard, butter, and salt. No prep, refrigeration, or rolling. Crispy, perfect for dipping!
Preheat your oven. Mix together the discard, flour, melted butter, cheese and salt. Spread a thin layer on top of parchment paper and sprinkle with seasoning if desired (I like the Everything But the Bagel Seasoning). Bake at 300 degrees F for 40-50 minutes until crispy and brown.
Make these easy sourdough discard crackers in under 5 minutes! A simple, kid-friendly recipe perfect for busy moms who want to use up sourdough starter. Crispy, addictive, and delicious!
Instructions. Here are the step-by-step photos and super simple instructions for how to make sourdough discard crackers.
Easy Sourdough Discard Crackers (Thin & Crispy) These sourdough discard crackers are incredibly easy to make and are such a treat to have on hand. This recipe is from Melina Hammer’s new book A Year at Catbird Cottage, which she adapted from King Arthur Flour.