Easy Sourdough Discard Crackers (Thin & Crispy)

Made with only four ingredients, these thin and crispy sourdough discard crackers are so easy to make and are so, so tasty: buttery and flaky with a perfect tang. Top with seeds, flavor with fresh or dried herbs, or change up the flours — this recipe is easy to adapt to your tastes and preferences. The dough can be frozen, too 🎉 This recipe has been adapted from A Year at Catbird Cottage and King Arthur Flour. Melina's recipe calls for 2 tablespoons of finely chopped rosemary, and King Arthur Flour's recipe calls for 2 tablespoons of dried herbs, so feel free to add those if you have them. Having made these several times now, I think there are two places where things can go wrong: Not rolling them out thinly enough. Not baking them long enough. Once I made both mistakes, and the crackers were too thick and not crisp. That said, looking at the photos both on the KAF website and in Melina's book, I think if you want to make them slightly thicker, though no thicker than 1/16-inch thick, you can as long as you bake them long enough — an even golden brown color is the visual cue you are looking for. Notes: If you don't have rye flour, you can simply use all all-purpose flour or you can use any other flour you have on hand, such as spelt, or any variety of freshly milled flour, etc. If you don't have a starter but want to make these, stir together 100 grams water with 100 grams flour in a small bowl the night before you want to bake these. Cover the bowl with a towel and let it rest at room temperature. Use the entire mix as your starter the following day. If you want help getting started with sourdough bread baking, I have a free email course: Sourdough Demystified.

Good

% Daily Values based on a 2,000 calorie diet

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