Protein Parmesan Sourdough Discard Crackers

20 mins
Serves 1
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Directions

  1. 1Preheat your oven to 350°F (175°C).
  2. 2Preheat your oven to 350°F (175°C).
  3. 3Preheat your oven to 350°F (175°C).
  4. 4In a medium bowl, combine the sourdough starter, whole wheat flour, parmesan cheese, olive oil, dried thyme, and Herbs de Provence.
  5. 5In a medium bowl, combine the sourdough starter, whole wheat flour, parmesan cheese, olive oil, dried thyme, and Herbs de Provence.
  6. 6In a medium bowl, combine the sourdough starter, whole wheat flour, parmesan cheese, olive oil, dried thyme, and Herbs de Provence.
  7. 7Stir until the dough forms a cohesive ball.
  8. 8Stir until the dough forms a cohesive ball.
  9. 9Stir until the dough forms a cohesive ball.
  10. 10Lightly dust a rolling pin, parchment paper, and the dough surface with flour.
  11. 11Lightly dust a rolling pin, parchment paper, and the dough surface with flour.
  12. 12Lightly dust a rolling pin, parchment paper, and the dough surface with flour.
  13. 13Roll the dough out to a thin sheet, about 1/16 to ⅛ inch thick, directly on the parchment paper.
  14. 14Roll the dough out to a thin sheet, about 1/16 to ⅛ inch thick, directly on the parchment paper.
  15. 15Roll the dough out to a thin sheet, about 1/16 to ⅛ inch thick, directly on the parchment paper.
  16. 16Transfer the parchment and dough to a baking sheet.
  17. 17Transfer the parchment and dough to a baking sheet.
  18. 18Transfer the parchment and dough to a baking sheet.
  19. 19Sprinkle with a pinch of coarse sea salt.
  20. 20Sprinkle with a pinch of coarse sea salt.
  21. 21Sprinkle with a pinch of coarse sea salt.
  22. 22Using a knife or pizza cutter, cut the dough into 1-inch x 1-inch squares.
  23. 23Using a knife or pizza cutter, cut the dough into 1-inch x 1-inch squares.
  24. 24Using a knife or pizza cutter, cut the dough into 1-inch x 1-inch squares.
  25. 25Prick each square with a fork to prevent puffing during baking.
  26. 26Prick each square with a fork to prevent puffing during baking.
  27. 27Prick each square with a fork to prevent puffing during baking.
  28. 28Bake the crackers in the preheated oven for 20–25 minutes.
  29. 29Bake the crackers in the preheated oven for 20–25 minutes.
  30. 30Bake the crackers in the preheated oven for 20–25 minutes.
  31. 31Rotate the baking sheet halfway through for even browning.
  32. 32Rotate the baking sheet halfway through for even browning.
  33. 33Rotate the baking sheet halfway through for even browning.
  34. 34Allow the crackers to cool completely on the baking sheet before removing or serving.
  35. 35Allow the crackers to cool completely on the baking sheet before removing or serving.
  36. 36Allow the crackers to cool completely on the baking sheet before removing or serving.

Ingredients

  • 100 g sourdough starter (unfed/discard)
  • 100 g sourdough starter (unfed/discard)
  • 100 g sourdough starter (unfed/discard)
  • 40 g white whole wheat flour
  • 40 g white whole wheat flour
  • 40 g white whole wheat flour
  • 60 g grated Parmesan cheese
  • 60 g grated Parmesan cheese
  • 60 g grated Parmesan cheese
  • 20 g olive oil
  • 20 g olive oil
  • 20 g olive oil
  • 0.5 tbsp dried thyme
  • 0.5 tbsp dried thyme
  • 0.5 tbsp dried thyme
  • 0.5 tsp Herbs de Provence
  • 0.5 tsp Herbs de Provence
  • 0.5 tsp Herbs de Provence
  • 0.5 tsp coarse sea salt
  • 0.5 tsp coarse sea salt
  • 0.5 tsp coarse sea salt

Equipment

ovenmedium bowlrolling pinparchment paperbaking sheetknife or pizza cutterfork

Tips

  • If the dough feels sticky, lightly flour your hands to manage it more easily.
  • Store the cooled crackers in an airtight container at room temperature for up to 5 days.