This is a fabulous snack to keep around the house for hungry kiddos and its also a great way to use up that sourdough discard that accumulates in the fridge. Follow along for instructions on how to make the best little crackers from sourdough discard!

INGREDIENTS:

1 cup white/whole wheat flour (I’ve used unbleached all purpose flour too with great results!)

1/2 teaspoon sea salt

1 cup sourdough starter, unfed/discard (If you need a sourdough starter, you can find one here)

4 tablespoons unsalted butter, room temp

2 tablespoons dried herb of your choice (optional)

Oil for brushing

Coarse sea salt for sprinkling on top

INSTRUCTIONS:

1. Mix together the flour, salt & SD discard, butter & herbs to make a smooth (not sticky) cohesive dough.

2. Divide in half the dough and shape each half into a small rectangular slab. Cover with plastic wrap and refrigerate for 30 minutes or up to a couple hours until dough is firm.

3. Preheat oven to 350 degrees.

4. Lightly flour a piece of parchment, your rolling pin (or you can use a half gallon size mason jar for pressing and rolling) and top of dough.

5. Place dough onto floured parchment & roll it very thin. (thinner the better)

6. Cut dough into squares & lightly sprinkle salt & oil onto dough.

7. Prick each square with a fork, so dough won’t rise in the oven.

8. Bake for 20-25 minutes until brown around edges.

9. And flip crackers mid way through for evenly baking time.

10. Store crackers well wrapped at room temperature for up to a week. Freeze for longer storage.