Sourdough Discard Crackers
Do you have more sourdough than you know what to do with? Me too, that is why you need to make these sourdough discard crackers. They are great for dips or just snacking. Go crazy, I like to try many different herbs. Curry and black pepper is my favorite. Sourdough bread and crackers are a healthy alternative to yeast. Making minerals and vitamins available for you to absorb. Go ahead make these, I guarantee you’ll like them.
1 cup mature sourdough starter (100% hydration)
1 cup all-purpose flour
1/2 cup whole wheat flour
2 tablespoons rye flour
3 tablespoons olive oil
1 tablespoon fresh herbs, or dried curry with black pepper (or anything you desire)
1/2 teaspoon salt
Maldon flake salt, zataar or sesame seeds for topping
In a bowl, combine sourdough starter and flours, olive oil, herbs and salt. Mix to combine, kneading until the dough comes together into a smooth ball. Cover the dough with plastic wrap and refrigerate for 30 minutes or up to 24 hours.
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
After the dough has rested, divide in two pieces. Roll each piece into an oblong rectangle with a rolling pin. I like my crackers a little thicker for dipping, however you can roll them thinner if you’d like. I suggest roll to the thickness you like and cook off a few to test.
Cut the crackers into size you desire with pizza cutter or knife. Place each cracker onto the baking sheet. Brush with olive oil and sprinkle with salt and herbs.
Spritz the crackers with water just before placing into the oven. Bake 15-20 minutes until golden brown and crisp.
Remove from the baking sheet to a cooling rack and repeat with the rest of the crackers.
Store in an airtight container at room temperature.