Protein Parmesan Sourdough Discard Crackers
Directions
- 1Preheat your oven to 350°F (175°C).
- 2In a medium bowl, combine the sourdough starter, whole wheat flour, parmesan cheese, olive oil, dried thyme, and Herbs de Provence.
- 3Stir until the dough forms a cohesive ball.
- 4Lightly dust a rolling pin, parchment paper, and the dough surface with flour.
- 5Roll the dough out to a thin sheet, about 1/16 to ⅛ inch thick, directly on the parchment paper.
- 6Transfer the parchment and dough to a baking sheet.
- 7Sprinkle with a pinch of coarse sea salt.
- 8Using a knife or pizza cutter, cut the dough into 1-inch x 1-inch squares.
- 9Prick each square with a fork to prevent puffing during baking.
- 10Bake the crackers in the preheated oven for 20–25 minutes.
- 11Rotate the baking sheet halfway through for even browning.
- 12Allow the crackers to cool completely on the baking sheet before removing or serving.
Ingredients
- 100 g sourdough starter (unfed/discard)
- 40 g white whole wheat flour
- 60 g grated Parmesan cheese
- 20 g olive oil
- 0.5 tbsp dried thyme
- 0.5 tsp Herbs de Provence
- 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.
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