Sourdough Discard Crackers

Total Time: 25–30 minutes
Serving Size: 10 crackers (Servings vary)
Calories & Macros per Serving: Calories: 120 Fat: 6g Carbs: 14g Protein: 2g

Ingredients:

• ½ cup sourdough discard (unfed)

• 2 tablespoons olive oil

• ¼ teaspoon salt

• ¼ cup all-purpose flour (or whole wheat flour)

• ½ teaspoon dried herbs (optional, like rosemary, thyme, or oregano)

• ¼ teaspoon garlic powder (optional)

• Sea salt for topping

Instructions:

1. Preheat & Prepare:

   • Preheat the oven to 350°F (175°C).

   • Line a baking sheet with parchment paper.

2. Mix Ingredients:

   • In a bowl, combine the sourdough discard, olive oil, salt, flour, and any optional seasonings.

   • Stir until a smooth dough forms.

3. Roll Out:

   • Place the dough between two sheets of parchment paper.

   • Roll it out very thin (about 1/16 inch). The thinner the dough, the crispier the crackers.

4. Cut & Top:

   • Peel off the top parchment sheet and sprinkle with sea salt.

   • Use a pizza cutter or knife to cut into small squares or rectangles.

5. Bake:

   • Transfer the parchment with the dough onto a baking sheet.

   • Bake for 12-15 minutes, or until golden brown and crispy.

   • Check after 10 minutes to prevent over-browning.

6. Cool & Store:

   • Let the crackers cool completely before breaking them apart.

   • Store in an airtight container for up to a week.

Tips:

• These crackers pair well with cheese, dips, or soups.

• Experiment with different seasonings, like smoked paprika, cumin, or sesame seeds, for variety.