As much as I love making sourdough bread, I must admit that the discard recipes are often simpler and tastier. Discard crackers are a perfect example. I need to start doubling my batches because these never last longer than one sitting. Rebekah (That Sourdough Gal) shares recipes that are always easy to follow and her discard cracker recipe may be the easiest of all. I’ll share below, but you can also click here: https://thatsourdoughgal.com/ranch-seasoning-sourdough-discard-crackers-fast-easy/ Confession: in the interest of time, I used a Hidden Valley Ranch packet. I promise to make my own moving forward. But not during May-hem.
Ranch Discard Crackers
Ingredients
- 35 g butter
- 250 g sourdough discard (1-10 days old)
- 10 g homemade Ranch seasoning (plus extra for sprinkling on top if desired)
Instructions
- Preheat oven to 325°F (165°C). Melt 35 g butter in a medium-sized bowl. Pour in 250 g sourdough discard (cold from the fridge is fine) and 10 g homemade Ranch seasoning. Whisk together until smooth.
- Spread the mixture evenly on a parchment-lined half sheet tray. A common error is a too-thick center and thin edges that burn, so try to push some of the center mixture to the edges to encourage more even baking.Optional: sprinkle more ranch seasoning on top before baking.
- Bake for 10 minutes. Score your desired cracker shapes with a pizza cutter and bake for an additional 25-30 minutes, or until the crackers are crunchy. If crackers on the edge start to get dark before the center is done, feel free to remove them and continue baking the rest. https://894faa60e7bbda1c9ba7991271b1e1da.safeframe.googlesyndication.com/safeframe/1-0-45/html/container.html
- Store in a glass jar, such as a mason jar or a Weck jar. These keep in the pantry for weeks!
Step by Step Discard Cracker Photos
I’m looking forward to slower days with more time to spend in my kitchen next month. Enjoy!
