my family cannot get enough
Unpopular opinion… I think I like sourdough discard recipes more than I like sourdough bread. If you’re intimidated by bread you can still get a starter, keep it in the fridge, feed it once a week & use it for all sorts of easy recipes. I love to use it for crackers, pancakes, biscuits, cassia and to spruce up boxed cupcakes.
Speaking of crackers. I can’t make enough of these – Zach and the girls will inhale an entire pan right out of the oven. They are so tangy & crispy & addictive!!
Sourdough Discard Ranch Crackers
– 2 cups sourdough discard (buy my dehydrated sourdough here)
– 1/4 cup melted butter
– 1 tsp seasalt (I use Redmonds @redmondrealsalt)
– 1 packet of hidden valley ranch seasoning
– Spread mixture with spatula on a parchment covered cooking sheet.
– Bake at 325 for 15 min, score with a pastry wheel & bake until desired crispiness (usually 10-15 min longer).
– Let crackers sit until they harden if you want them in the lighter side. The thinner you spread the mixture, the crispier the cracker will be but also the faster it will bake!
