When you babysit a sourdough starter, there is inevitable discard to use up. I’ve used it for flatbreads, muffins, pancakes, griddle cakes, cake, coffee cake (I sense a theme). Today, I wanted to make something savory, so it was these easy-faux-cheezy crackers
Ingredients
1 cups Sourdough discard, fresh or from the fridge
¼ cup melted vegan butter
Herbs/seasoning (today I used fresh rosemary and dried oregano)
Nutritional yeast
Sea salt
Process
Preheat oven to 350* Mix all ingredients except salt. Place a parchment paper on a baking sheet or pan and spread the mix over the parchment, getting it nice and thin! Then sprinkle with sea salt.
Bake for 10 minutes. Optionally, at that point you can take it out and score the crackers if you want them to be pretty and square. Or you can just break them up later. Bake for another 30-40 minutes until your desired level of crispiness.
Allow to *fully* cool before you put them away so they don’t get soggy.