These crispy, tangy crackers transform sourdough discard into an irresistible snack. Loaded with dried herbs and featuring the characteristic sour flavor of fermented dough, they're perfect for entertaining or everyday munching.
Ingredients
- 1 cup sourdough discard
- 1/2 cup Unbleached All Purpose Flour
- 1/4 cup Extra Virgin Olive Oil
- 1/2 cup grated parmesan cheese
- 1 tablespoon Italian seasoning
- 1 teaspoon Garlic Powder
- 1 teaspoon Redmond Real Salt
- 1/2 teaspoon Black Pepper
- 1 tablespoon Rosemary
- Flaky Sea Salt for topping
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Preheat oven to 450°F. Line two large baking sheets with parchment paper.
- In a large bowl, mix sourdough discard, flour, olive oil, parmesan, Italian seasoning, garlic powder, salt, black pepper, and rosemary until a cohesive dough forms.
- Divide dough in half. Roll each portion between parchment paper until very thin, about 1/8 inch thick.
- Remove top parchment and use a pizza cutter to score dough into 2-inch squares.
- Sprinkle with flaky sea salt and gently press into surface.
- Transfer parchment with crackers to prepared baking sheets.
- Bake 12-15 minutes until golden brown and crispy, rotating pans halfway through.
- Cool completely on baking sheets before breaking apart along scored lines.
Notes
- Use active sourdough discard within 24 hours for best flavor.
- Try Everything Blend seasoning instead of herbs for variety.
- Can substitute Herbs De Provence for Italian seasoning.
- Store in airtight container for up to one week.
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