Ranch Sourdough 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)
Equipment
- Pizza Cutter (to score the crackers)
- 3/4 L Weck jar (for storage)
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.
- Store in a glass jar, such as a mason jar or a Weck jar. These keep in the pantry for weeks!
Nutrition Facts
Ranch Sourdough Discard Crackers
Serving Size
10 crackers
Amount per Serving
Calories
183
% Daily Value*
Fat
8
g
12
%
Saturated Fat
5
g
31
%
Trans Fat
0.3
g
Polyunsaturated Fat
0.5
g
Monounsaturated Fat
2
g
Cholesterol
19
mg
6
%
Sodium
244
mg
11
%
Potassium
33
mg
1
%
Carbohydrates
24
g
8
%
Fiber
1
g
4
%
Sugar
0.1
g
0
%
Protein
4
g
8
%
Vitamin A
219
IU
4
%
Calcium
7
mg
1
%
Iron
0.3
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
