Preheat your oven to 325°F (162°C) and line a baking sheet with
parchment paper. Melt the butter in a mixing bowl and let cool.
Weigh the sourdough discard, dried herbs and salt into the bowl of
melted butter and mix thoroughly until well combined. Use an off-set
spatula to spread the mixture in a thin, even layer onto the parchment
paper. Sprinkle the top with salt.
Bake for 10 minutes. Remove from oven and score the crackers. Bake
for an additional 20-50 minutes or until the crackers are golden
brown. Let cool completely before breaking into squares. (Oven
temperatures vary, check the crackers after 20 minutes into baking to
make sure they do not over bake. See notes.)
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Because these crackers are so thin, in some ovens they can brown
quite quickly. I recommend checking them at the 20 minute mark the
first time you bake them to make sure they do not over bake and
burn. Adjust your baking time accordingly!
The discard can be used either, cold, right out of the fridge or at
room temperature.
Store in an air-tight container for up to one week at room
temperature.
Fresh herbs and grated hard cheeses can be added to create
different flavors.
Scoring the crackers is optional. The sheet can easily be broken into
pieces after baking and cooling off.
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