Ingredients:
- 250g sourdough discard
- 120g all-purpose flour
- 55g unsalted butter, melted and cooled
- 5g fine sea salt
- 1 tbsp flaky sea salt
- 1 tbsp dried herbs
- 30g finely grated Parmesan
Instructions:
- In a medium bowl, combine the sourdough discard, all-purpose flour, melted butter, and fine sea salt. Mix with a spatula until a cohesive ball forms and the dough feels like soft playdough.
- Wrap the dough tightly in beeswax wrap or plastic wrap and allow it to rest for 30 minutes to relax the gluten and hydrate the flour.