Ingredients:

  • 200g (1 cup) sourdough starter discard
  • 60g (1/2 cup) all-purpose flour
  • 30g (2 tbsp) unsalted butter, melted and cooled
  • 0.5 tsp fine sea salt
  • 1 tsp garlic powder
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 1 tsp flaky sea salt
  • 0.5 tsp dried parsley

Instructions:

  1. In a medium bowl, whisk the sourdough discard with the melted butter until completely smooth and emulsified.
  2. Stir in the all-purpose flour, garlic powder, dried rosemary, and dried thyme until a shaggy, wet dough forms.
  3. Place the dough directly onto a large piece of parchment paper. Use an offset spatula or rolling pin to spread the mixture into a thin, even rectangle until it is nearly translucent.
  4. Sprinkle the surface with flaky sea salt and dried parsley. Use a pizza cutter or pastry wheel to score the dough into squares.
  5. Bake in a preheated oven at high heat (approximately 325°F-350°F) for 20 minutes or until the crackers are mahogany-colored and firm to the touch.