Easiest Sourdough Discard Recipe! 2-Ingredient Sourdough Crackers with Sourdough Starter or Discard!

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese maintains flavor with fewer calories.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil adds healthy fats while margarine is often cheaper.

fresh rosemary

🥗Healthier: dried rosemary

💰Cheaper: other herbs

Dried rosemary is more accessible and has a longer shelf life.

Preheat the oven to 350°F (175°C).

Measure out 1 cup of sourdough discard (about 225 grams) and place it in a mixing bowl.

Melt 1/2 stick of butter (4 tablespoons or about 55 grams) in a Lodge cast iron melting pot.

Add the melted butter to the mixing bowl with the sourdough discard.

Mix the sourdough discard and melted butter together until well incorporated.

Oil a 10 by 15 cast iron baking sheet with about 1-2 tablespoons of olive oil, rubbing it around with a paper towel.

Pour the mixture onto the oiled baking sheet and spread it out evenly with an offset spatula, aiming for a thin layer.

Sprinkle garlic salt and Italian seasoning on one half of the crackers and Everything Bagel seasoning on the other half, or just use sea salt if desired.

Place the baking sheet in the preheated oven and bake for 10 minutes.

After 10 minutes, remove the baking sheet from the oven and use a bench scraper to cut the crackers into desired shapes.

Return the cut crackers to the oven and bake for an additional 20 minutes, checking for doneness as the edges should start to brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens