Description
These easy Sourdough Discard Crackers are made with no butter and no added flour! The base is mainly discard so they are fully fermented and ready to bake and enjoy almost immediately!
Ingredients
Scale
- 1 cup unfed sourdough starter (discard)
- 2 Tablespoons avocado oil
- 1 teaspoon honey
- 1/4 teaspoon unrefined fine sea salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon flakey sea salt, (reserved to sprinkle on top of the crackers prior to baking)
Instructions
- Preheat the oven to 325 degrees fahrenheit and line a baking sheet with parchment paper.
- In a glass mixing bowl, combine the unfed sourdough starter, avocado oil, honey, salt and garlic powder. Mix to combine and pour the batter onto the prepared parchment-lined baking sheet.
- Smooth out the batter into an even layer using a rubber spatula and sprinkle flakey sea salt overtop the batter.
- Bake for 10 minutes and then remove the baking sheet and score the crackers into squares using a pizza cutter. After scoring, return the crackers to the oven for another 10 minutes.
- After a total of 20 minutes of baking, remove the crackers from the oven. The crackers around the edge of the baking sheet will have likely browned and crisped faster than those in the center. Transfer any browned and crisped crackers from the baking sheet to a wire cooling rack and continue baking the remaining crackers in 5 minutes increments. Check for doneness every 5 minutes.
- Continue removing finished crackers and baking until all are golden and crisped. This will take a total bake time of approximately 30-35 minutes to complete all crackers, depending on your oven.
- Cool crackers completely and store any leftover crackers in an air-tight container for up to a week at room temperature. Eat and enjoy!
Notes
- You can use discard that is either cold or room temperature.
- Already deflated discard will result in the best flat crackers for this recipe.
- Dried herbs and/or grated hard cheeses like parmesan are great additions to the batter.
- The thinner the batter is spread, the faster the crackers will cook.
- Crackers will continue firming up as they cool.
Keywords: sourdough, discard, crackers, einkorn, homemade,
