Related CoursesThe Lazy Sourdough Bakery
I am a little addicted to these. I tend to make them more than I make sourdough! I have just done a batch with parmesan cheese and well yes. AMAZING.
(Mill 50g parmesan before making the crackers and add into the mix at the end before baking. SO good.)
If you are making a lot of sourdough, you may not have a lot of starter to discard, but I think you should go and make excess starter, just so you can have these. Perfect on their own or as part of a cheese board.
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest (FREE to Insiders) course Shelf Control will get your pantry and fridge in order this February! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 30 Grams Butter BUY
- 200 Grams Sourdough Discard
- 1 Pinch Pink Salt Flakes BUY
- 2 Teaspoons dried mixed herbs
Preheat oven to 150°C and line a large baking tray with paper.
Place butter into the Thermomix bowl and melt 3 min/90°C/speed 1.
Add remaining ingredients and blend 20 sec/speed 8.
Spread on the prepared baking tray and put into the oven for 10 minutes.
Remove and score the crackers as you wish. Return to the oven for a further 30 minutes. You may need to turn the temperature down to 140°C if they are browning too quickly. Leave in the turned off oven to dry out completely before storing in an airtight jar.