Italian Herb Sourdough Discard crackers

3/4 cup (200 g) discarded sourdough starter (stirred down)
2 tablespoons (28 g) butter (melted)
1/2 teaspoon (2.5 g) fine sea salt
2 teaspoons dried herbs (Herbs de Provence)
1/2 teaspoon (2.5 g) salt for sprinkling on top
325 for 10 min then score and fork
325 23 min

Preheat over to 325 degrees

Parchment or foil line a baking sheet and spray with olive oil

Melt and cool 2 tablespoons of butter

Combine
1. sourdough discard
2. butter
3. herb blend, and
4. 1/2 teaspoon of salt

Spread mixture thinly over a greased and lined baking sheet

Bake for 10 min

Remove from the oven, score and fork your crackers and sprinkle with 1/2 teaspoon of salt

Bake for an additional 23 minutes or until golden