Sourdough Crackers

Used everything but the bagel seasoning! Great crunch!

1. Mix together the sourdough starter, flour, salt, butter, and herbs to make a smooth (not sticky), cohesive dough. 2. Divide the dough in half, and shape each half into a small rectangular slab. Cover with plastic wrap, and refrigerate for 30 minutes, or up to a couple of hours, until the dough is firm. 3. Preheat the oven to 350°F., Working with one piece of dough at a time, very lightly flour a piece of parchment, your rolling pin, and the top of the dough., Place the dough onto the floured parchment and roll it about 1/16" thick. It'll have ragged, uneven edges; that's OK. Just try to make it as even as possible. 4. Transfer the dough and parchment together onto a baking sheet. Lightly brush with oil and then sprinkle the salt over the top of the crackers. 5. Cut the dough into 1 1/4" squares; a rolling pizza wheel works well here. 6. Prick (dock) each cracker a couple of times with a fork; this will help keep them from puffing up like little pitas as they bake. 7. Roll and cut the second piece of dough following the directions above. 8. Bake the crackers for 20 to 25 minutes, until they're starting to brown around the edges. Midway through, rotate the baking sheets both top to bottom and front to back; this will help the crackers brown evenly., When fully browned, remove the crackers from the oven and place the pans on a rack to cool. 9. Store crackers, well wrapped, at room temperature for up to a week; freeze for longer storage.

1/3 cup cheese

Easy to make and great way to use discard.

Rolled out on greased silicone and it worked well. One of my new favorite uses for discard!

Added ranch seasoning powder and cheese flavored powder for seasoning. Made a delicious cracker.

So delicious! I added seeds and cooked a little longer so they were nice and crunchy. I also halved the recipe... so you can make a decent number of crackers from just 1/2 cup of discard.

Perfect destination for your sourdough discards

Also great to add seeds to

Use only room temperature sourdough discard. Use room temperature butter, not fully melted or else you’ll end up with a gazillion of tiny butter balls in the dough. I add chopped rosemary, dried thyme, pepper & 50 grams microplaned Asiago to dough. Roll thin almost to the size of the parchment but don’t go crazy or the perimeters will burn. Topping with Trader Joe’s hatch chili flakes, pressed into dough after brushing with olive oil, is good. If some crackers are still soft after cooking, let dry out in oven as it cools, watching to be sure they don’t get too brown.

Use an extra sheet of wax paper on top while rolling—roll it thinner! Rotate pans halfway through baking to account for back half of the oven running hotter