Okay, so let me just start by saying, I am loving this sourdough journey! While the bread is amazing, what I didn’t expect was all the things I could do with the discard (the part you take out when it’s time to feed your starter).
The most recent of these discard concoctions, and by far the easiest so far are crackers! They do not need to be chilled or rolled out…truly so easy!
They require only 2 main ingredients and can be changed up in so many ways based on your taste preferences. Truly, the sky is the limit with what flavor combinations you can try; ranch, italian, taco, dill, jalapeno cheddar, cheese, just salted, etc. They are delicious plain but I’ve really had fun trying different flavor combinations!
This week alone I’ve made cheese (just plain shredded cheese) for Eva and italian (garlic powder, dried basil & oregano from last year’s harvest), dill (made with dill infused salt that John made, although next time I will add some dry dill as well to amp up the flavor), and jalapeño cheddar (made from jalapeño powder we made from our dried jalapeños) for John and I! I’ve also heard of folks just sprinkling some everything bagel seasoning on top which sounds delicious!
I hope you get a chance to try these and let us know what your favorite flavor is.
SOURDOUGH DISCARD CRACKERS
Ingredients:
1 cup sourdough discard
3 tbsp melted butter
2 tbsp of flavor inclusion
Directions:
1.Mix all ingredients together in a bowl.
2. Spread evenly on parchment paper or non-stick foil on a cookie sheet. The thinner it is spread, the quicker it will bake.
3. Bake at 375° for 10 minutes.
4. Remove and using pizza cutter or knife cut into squares.
5. Put back in oven and continue to bake checking every 5 minutes or so for doneness.
6. Once completely dry and turning light brown, remove and place on rack to cool.
7. Enjoy alone or with your favorite dip!
P.S. I may be eating the jalapeño cheddar crackers with queso dip as I’m writing this! HAPPY BAKING!!!!
RJ Homestead 
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