Eightyrecipes
Sourdough Discard Crackers
Thin, crisp crackers made from a cup of unfed sourdough discard, olive oil and dried herbs, baked in one sheet and snapped along the scored lines.
Ingredients
For the Dough
- 1 cup sourdough discard 240 g, unfed and at room temperature
- 1 cup all-purpose flour 125 g
- 2 tablespoons olive oil plus a little more for brushing
- 1/2 teaspoon fine sea salt
- 1 to 2 tablespoons water only if the dough feels dry
For the Topping
- 1 tablespoon mixed dried herbs oregano, thyme, rosemary or an Italian blend
- flaky salt optional, for finishing
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, stir together the sourdough discard, flour, olive oil and salt.
- Mix until a soft dough forms. It should feel smooth and pliable but not sticky.
- If the dough feels dry, add water one tablespoon at a time until it comes together.
- Place the dough between two sheets of parchment paper.
- Roll the dough as thin as possible, almost paper thin. The thinner the dough, the crispier the crackers.
- Remove the top sheet of parchment paper.
- Lightly brush the surface of the dough with a small amount of olive oil.
- Sprinkle the mixed herbs evenly across the dough.
- Gently press the herbs into the dough so they stick.
- Use a knife or pizza cutter to score the dough into cracker-sized squares.
- Bake for 18 to 22 minutes until the crackers are golden and crisp.
- Allow the crackers to cool completely before breaking along the scored lines.
Notes
Nutrition values are an estimate. Roll the dough as thin as you can manage, around one sixteenth of an inch, since thickness is what decides whether the crackers snap or bend. Cool them completely on the tray before breaking them apart, as they crisp up considerably in the last few minutes of cooling.
Nutrition
Nutrition is an estimate, calculated automatically.
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