Vanilla and Bean · by Traci York★ 5.0 (12)
Sourdough Discard Crackers Recipe for Beginners
NUTRITION · PER SERVING48M COOK
CAL 19%·PRO 21%
CARBS 58G60% OF CAL
2G FIBER3G SUGAR52G OTHER
FAT 13G29% OF CAL
2G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy, flavorful crackers made from sourdough discard, olive oil, and Provençal herbs. Perfect for scooping dips or snacking on their own.
starteramerican🍪 sheet pan🔥 ovendairy freeveganvegetarian
View the full recipe on Vanilla and Bean →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup (135 grams) Unbleached All Purpose Flour (I use Bob's Red Mill Organic)
- 2 teaspoons Corn Starch
- 1/2 teaspoon Fine Sea Salt (plus more for finishing)
- 1 1/2 - 2 tablespoons Herbs de Provence (adjust to taste (I use 2 tbs)* see note)
- 3 tablespoons + 2 teaspoons (45 grams) Extra Virgin Olive Oil (plus more for brushing the dough)
- 3/4 cup (240 grams) Sourdough Discard (100% hydration, room temp or refrigerated)
At a glance
PER SERVING · TIME 48M
CAL 19%·PRO 21%
CARBS 58G60% OF CAL
2G FIBER3G SUGAR52G OTHER
FAT 13G29% OF CAL
2G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 28m
- Sodium
- 1030mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 121mg
- Calcium
- 39mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1030MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.