Ingredients
Main Ingredients
- 1 cup sourdough discard
- 1 cup all-purpose flour 120 grams
- 2 tablespoons extra virgin olive oil Plus more for brushing
- 1 teaspoon sea salt flakes Adjust to taste
- 1 teaspoon dried herbs or spices Optional, e.g. rosemary, thyme, or cracked black pepper
Method
Preparation
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a mixing bowl, combine the sourdough discard, all-purpose flour, and olive oil. Stir with a wooden spoon or your hands until a smooth ball forms. If the dough is too sticky, add flour a teaspoon at a time until it’s manageable.
- Lightly flour your work surface. Roll out the dough as thin as possible, about 1/16 inch (1.5 mm) thick.
- Cut the rolled dough into squares or rectangles about 1.5 inches (4 cm) wide using a sharp knife or pizza cutter.
- Transfer the cut crackers to the prepared baking sheet, placing them close but not overlapping.
- Lightly brush the tops with olive oil and sprinkle with sea salt flakes and optional herbs or spices.
Baking
- Bake for 15-20 minutes, checking after 12 minutes to avoid burning. The crackers should be golden and crisp.
- Allow the crackers to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
- If the crackers are soft after cooling, return them to the oven at 300°F (150°C) for 2-3 minutes to crisp.
Nutrition
Serving: 1gCalories: 130kcalCarbohydrates: 15gProtein: 2gFat: 6gSaturated Fat: 1gSodium: 200mgFiber: 1g
Notes
Store the crackers in an airtight container at room temperature. They should stay crispy for up to a week. If they lose their crunch, pop them back into a low oven for a few minutes.
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