Discarded Sourdough Starter Crackers

Tangy, salty, crispy crackers perfect for your favorite hummus dip or cheese. This is often my go-to recipe with sourdough discard and is especially great for busy weeks when making bread is impossible due to time needed spread over 3 days for sourdough.

1 cup discarded sourdough starter (can be made from many grain types, including gluten-free)

1 cup flour (of your choice, including gluten-free brown rice)

¼ t. sea salt

2 T. Extra virgin olive oilIn a bowl stir together

1 cup of flour

1 cup of discarded sourdough starter.

Method

Mix 1 cup discarded starter & 1 cup flour of choice together, cover and allow to rise for 3 hrs., at room temperature.

After 1 hour: On a flat surface sprinkle a bit of flour. Place your scoop of risen sourdough starter on the countertop. Sprinkle salt onto mound and knead.

Making a well in the center, pour the olive oil into it. Then, knead oil into dough. Add a bit of flour, if too sticky.

Roll out to 1/16” thickness and cut with a knife into small squares approximately 11/4” Rustic, rough edges are okay too.

Transfer to a baking sheet (or cast iron crepe or frying pan), prick tops with a fork, and brush tops with olive oil and sprinkle with sea salt, and optional herbs.

Bake at 400f/205c for approximately 8-10 minutes, until golden. Transfer to a wire rack for cooling.

Keeps in an airtight container for up to 1 week.