SOURDOUGH DISCARD HERBED CRACKERS
If you’re also drowning in discard these herbaceous, crispy crackers are here to help. A great use of all that excess starter and easily customizable with whatever herbs you have on hand. Dill-lightful cracker anyone? A lot of recipes simply state to toss that goopy gold but there is a seemingly infinite number of recipes available to help you repurpose your leftover starter. I for one, love seeing the creativity of home cooks, and am enjoying testing out new discard recipes. (We added it into this carrot cake banana bread with amazing results!) They’re honestly too good–how have we gone through a full container of these in a day? With no judgement, that’s how.
For this recipe I halved my dough and used dried rosemary for one and fresh dill for the other. Both make for a lovely, crispy herbed cracker and would be equally delicious with basil, thyme, herbs de Provence, carrot tops, celery leaf, or whatever you want to get wild with. Top with a nice flaky sea salt and you are in business! The sourdough discard adds a subtle tang that complements most herbs well. The more mature your starter, the tangier the cracker. I’ve found this recipe works well with just about any age of starter and most flour combinations. And there’s only 30 minutes of chill time! No rising. There’s a chance you’ll be feeding that starter just for the discard herbed crackers.
Full recipe on closedloopcooking.com!
What else are y’all using your sourdough discard for?? #closedloopcooking