Sourdough Discard Crackers
Thin, snappy crackers that turn a week of sourdough discard into the best snack in the pantry.
By Spatulab Kitchen · Published
- Prep
- 15 min
- Cook
- 25 min
- Total
- 1 hr 10 min
- Servings
- 8
- Yield
- About 40 crackers
Ingredients
- 200 g sourdough discard (unfed)
- 100 g whole wheat flour
- 30 g olive oil
- 4 g fine sea salt
- 3 tbsp sesame seeds
- flaky salt
| Ingredient | Baker's % |
|---|---|
| whole wheat flour | 100% |
| sourdough discard | 200% |
| olive oil | 30% |
| salt | 4% |
Method
- Mix the discard, flour, oil, and salt into a firm dough. Cover and rest 30 minutes.
- Heat the oven to 350°F (175°C). Divide the dough in half.
- Roll each half between two sheets of parchment as thin as you can, about 1/16 inch. Peel off the top sheet.
- Brush lightly with water, scatter with sesame and flaky salt, and score into rectangles with a pizza cutter.
- Bake until golden and crisp, 20 to 25 minutes, rotating once. Break apart when cool.
Notes
Thinner is better. Any spots that stay thick will bake up chewy; pull the crisp edges off early and give the middle a few more minutes.