Sourdough Discard Crackers Recipe

Sourdough Discard Crackers

INGREDIENTS

• 1 cup of of unfed sourdough starter discard

• 1 cup of all purpose flour

• 1 tsp of salt

• 4 tablespoons of butter at room temperature

• Favourite cracker toppings (we love salt, grated parmesan, onion powder, garlic powder and chilli flakes!)

DIRECTIONS

1. Mix together the sourdough starter, flour, salt, and butter until it forms a dough. Turn the dough out onto a lightly floured work surface, divide into two portions, pat each into a rectangle, and refrigerate for 30 minutes, or longer, until the dough is firm.

2. Preheat the oven to 170 degrees (350°F)

3. Very lightly flour a piece of parchment and place 1 dough onto it, then flour the top again lightly. Use a rolling pin to roll the dough out as thin and as evenly as possible in a rectangle shape. The thinner the cracker, the crispier it will be.

4. Lightly brush with oil and then sprinkle the salt (and/or other toppings) over the top of the dough and very gently press into the dough.

5. Cut the dough into long strips from the top of the shortest side down to the bottom. The one long cut right through the middle from the longest end to the other end. You can use a bench scraper, or a pizza wheel.

6. Transfer the crackers onto a baking sheet. Bake the crackers for 20 to 25 minutes, rotating the pan halfway through, until they’re starting to brown around the edges. Depending on how thinly you’ve rolled them, it may take shorter or longer so keep an eye on them.

7. When fully browned, remove the crackers from the oven and place the pan on a rack to cool to allow them to go as crispy as possible.

8. Repeat with the remaining portion of dough or keep it in the fridge or freezer until you are ready to use it.

9. Store crackers in an airtight container/jar for up to a week. Freeze for longer storage.