Kitchen
Roasted garlic rosemary sourdough discard crackers: 1 cup starter discard, 3 tbsp olive oil, 3 tbsp butter, ½ tsp garlic powder, ½ tsp rosemary, pinch flaky salt. Roll thin, score, bake at 350°F 18-22 min. From: 'The Sourdough School' newsletter. Unanimous crowd-pleaser.
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