Sourdough Crackers

Name: Sourdough Crackers
Yield: 100 crackers
Ingredients: 227 g Sourdough starter; 113 g Wheat Flour; 0.5 tsp Flaky sea salt; 57 g Unsalted butter; 2 tbsp Dried herbs; as needed Oil; as needed Coarse salt

Turn sourdough discard into thin, crisp crackers.

1 hour 25 minutes100 crackers

Ingredients

Ingredients for100 crackers
Ingredient	Amount
Dough
Sourdough starterUnfed discard; 100% hydration.	227 g
Wheat Flour	113 g
Flaky sea salt	0.5 tsp
Unsalted butterAt room temperature.	57 g
Dried herbsOptional.	2 tbsp
Finish
OilOptional; use only as needed.	as needed
Coarse saltOptional; use only as needed.	as needed

Method

1
Combine discard, flour, butter, salt and optional herbs into a soft dough. Make two rectangles and refrigerate at least 30 minutes.
2
Heat the oven to 175°C/350°F. Roll each portion on lightly floured parchment to about 1.5mm thick.
3
Brush sparingly with oil, sprinkle with salt, cut into squares and pierce with a fork.
4
Bake 20–25 minutes, rotating trays halfway through, until evenly crisp and browned. Cool completely.