sourdough discard crackers

use up that sourdough starter in something other than pancakes! this recipe is loosely based on King Arthur Flour's sourdough cracker recipe, with some changes

ingredients

• 230g sourdough starter, unfed/discard
• 50g dark rye flour (or any other whole grain flour, or all purpose flour, if that's all you have)
• 85g bread flour (or all purpose flour; use what you have)
• 1 tsp Diamond Kosher salt (if using another salt, use 1/2 the amount)
• 60g extra virgin olive oil or combination
• about a tablespoon of extra virgin olive oil for brushing on the crackers
• flaky salt (like Maldon), regular sesame seeds, black sesame seeds, pumpkin seeds, cumin seeds, caraway seeds, dill seeds, black onion seeds, all the seeds you want for topping

instructions

1. mix together the sourdough starter, flour, salt and olive oil to make a smooth (not sticky), cohesive dough.
2. divide the dough in half, and shape each half into a small rectangular slab. Cover with plastic wrap, and refrigerate for 30 minutes, or up to a couple of hours, until the dough is firm.
3. preheat the oven to 375°F.
4. working with one piece of dough at a time, very lightly flour a piece of parchment, your rolling pin, and the top of the dough.
5. place the dough onto a silicone baking mat on top of an upside down half sheet pan and roll it about 1/16" thick, to sort of fill out the sheet
6. remove the dough and silicone mat and flip over the half sheet pan, placing  the dough on the silicone baking mat onto the pan to bake. Lightly brush with extra virgin olive oil.
7. cut the dough into whatever shape you want; a pizza wheel or a ravioli cutter works well for this but a knife will work, too.
8. prick (dock) the dough thoroughly with a fork to keep it from puffing up as it bakes.
9. sprinkle the crackers with salt and seeds as you like, and lightly press them into the dough.
10. bake the crackers for 25 to 30 minutes, until they're starting to brown around the edges. while they're baking, prepare the second dough/silicone mat/half sheet pan for baking.
11. when fully browned, remove the crackers from the oven, place the pan on a rack to cool and slide the second pan of crackers into the oven and bake the same way.
12. you won't need to worry about storing these crackers, you will eat them as fast as you can make them!
    
    
    

*note: pumpkin seeds, cumin and flaky salt on sourdough crackers are SUPER good with cheddar cheese!