Sourdough Discard Crackers
These are so easy to make, and even easier to enjoy
Makes enough for: 25 crackers
Ingredients
- 100 g active sourdough starter
- 30 g flour
- 36 g whole meal flour
- 22.5 mls olive oil
- 7.5 mls Italian herbs
- 1.25 mls flavoured salt
- medium flaked salt for sprinkling
Method
- Place the sourdough starter, flours, oil, herbs and flavoured salt into a stand mixing bowl
- Use a dough hook and mix until a dough forms then shape into a ball
- Leave in the bowl, cover and refrigerate for a minimum of 30 minutes, or a maximum of 24 hours
- Preheat the oven to 180° Celsius
- Tip the dough onto a silpat or baking paper and roll out until 3mm thick
- Cut 5cm rounds, rolling and repeating until all the dough is used up
- Place the cut out dough onto a lined baking tray, lightly brush the tops with water, and sprinkle finely with salt
- Place into the oven and bake for 18 minutes
- Remove the tray from the oven and leave the crackers to cool on the tray
- Store in an airtight container