Parmesan Discard Crackers
I am always looking for easy recipes that I can make from scratch. If I can add sourdough starter or discard, even better! This cracker batter comes together almost as quickly as feeding your starter, so it’s a great way to keep discard from going to waste. Here are the ingredients:
100 grams discard
50 grams water
50 grams flour
28 grams butter (2 tablespoons) melted and cooled
2 tablespoons Parmesan
½ tsp of salt, and extra salt to sprinkle on top
Here’s the method:
Melt the butter and set aside to cool.
Pre-heat the oven to 325 degrees F.
Weigh remaining ingredients and mix together.
Add in the cooled butter and mix well.
Line a baking sheet with parchment paper and spread the batter in a thin layer across the paper, using an offset spatula. Sprinkle generously with salt.
Once the oven is preheated, bake for 10 minutes. Remove the tray from the oven, and score the batter into the cracker size you prefer.
Return crackers to the oven and bake for an additional 20-30 minutes or until they are golden brown. The thinner the crackers, the more quickly they will finish baking. Keep an eye on them so they do not burn.
Cool completely and snap into crackers along the scored lines.
Serve with charcuterie or along side any lunch for a delicious, savory crunch!
Store in an airtight container.
