sourdough, discard recipes
Ingredients:
1 cup sourdough, discard
1 cup all-purpose flour
4 tablespoons unsalted butter, cold and cubed
1/2 teaspoon salt, plus extra for sprinkling
Optional toppings: sesame seeds, poppy seeds, flaky sea salt, dried herbs, or grated cheese
Instructions:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a mixing bowl, combine the sourdough discard, all-purpose flour, cold cubed butter, and 1/2 teaspoon of salt. Use your fingers or a pastry cutter to work the butter into the flour mixture until it resembles coarse crumbs.
Once the dough starts to come together, turn it out onto a lightly floured surface and knead it gently until it forms a smooth ball. If the dough feels too sticky, you can add a little more flour as needed.
Divide the dough into two equal portions for easier handling. Roll out each portion of dough thinly, about 1/8 inch thick, directly onto the parchment-lined baking sheet.
Use a sharp knife or a pizza cutter to score the dough into the desired shapes and sizes. Prick the surface of the dough with a fork to prevent it from puffing up too much during baking.
Sprinkle the crackers with additional salt and any optional toppings you like, pressing them lightly into the dough to adhere.
Bake the crackers in the preheated oven for 15-20 minutes, or until golden brown and crisp. Keep an eye on them, as baking times may vary depending on thickness and oven differences.
Once baked, remove the crackers from the oven and let them cool completely on the baking sheet. They will continue to crisp up as they cool.
Break the crackers along the scored lines and store them in an airtight container at room temperature for up to a week. Enjoy your homemade sourdough crackers as a tasty snack or accompaniment to dips and cheeses!