These crackers are not only an ingenious use for sourdough discard, but they’re also incredibly delicious, especially paired with cheese. The thyme and black pepper are a particularly perfect foil for goat cheese, but you can also substitute the thyme with any dried herb or spice of your choice. Plus, they come together in under an hour, unlike that sourdough bread that might take you all day! —Irene Yoo
Test Kitchen Notes
This recipe is shared in partnership with Cypress Grove. —The Editors
about 30 crackers
(57 grams) all-purpose flour
(113 grams) sourdough starter discard
unsalted butter, at room temperature, plus more (melted) for brushing
kosher salt, plus more for sprinkling
Heat the oven to 350°F. Combine the flour, starter discard, butter, and thyme in a large bowl. Once the dough comes together, use your hands to knead until smooth and elastic.
You can let the dough rise for about 30 minutes in the refrigerator or go straight to rolling out the dough. Lightly flour a piece of parchment paper and roll out the dough to about 1/16 inch thick. Use a large kitchen knife or pasta roller to cut into 1 1/2 x 3-inch strips.
Transfer the cut dough with the parchment to a baking sheet. Brush the tops lightly with melted butter and sprinkle with salt and pepper.
Bake crackers for 25 to 30 minutes, or until evenly browned, turning the baking sheet halfway through so they cook evenly. Cool and store in an airtight container for up to a week.
Irene runs a monthly Brooklyn-based pop-up series called Yooeating, with new takes on Korean home cooking, street food, and drinking culture by pairing with other culinary cuisines that feel like home.