Another simple and delicious way to use your sourdough start discard.
1 cup mature sourdough start (stirred down)
3 Tbsp melted butter
1/4 - 1/2 tsp salt
2 tsp herbs de Provence (thyme, basil, fennel, lavender) or similar
1. Preheat oven to 325° and line cookie sheet with parchment paper.
2. Melt butter in a bowl and add 1/4-1/2 tsp salt and herbs; mix and let cool slightly. Pour 1 cups sourdough start into butter and mix well.
3. Spread evenly over parchment paper with a spatula. Bake for 10 minutes, then take out of the oven to score with a pizza cutter. Bake an additional 20+ minutes until lightly golden.
4. Cool and store in airtight container for up to 1 week.
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