Sourdough Crackers

INGREDIENTS

• 1 cup (200 g) sourdough discard or starter
• 1/2 cup (56 g) whole wheat or rye flour[^1]
• 1/2 cup (56 g) all-purpose flour
• 1 teaspoon (3 g) kosher salt (or 1/2 teaspoon if you are sensitive to salt)
• 4 tablespoons (57 g) unsalted butter[^2], room temperature or olive oil (try leftover oil from sun dried tomatoes)
• flaky sea salt for sprinkling or sesame seeds or everything bagel seasoning

INSTRUCTIONS

1. Mix together the sourdough starter, flours, salt, and butter until you have a cohesive dough.
2. Rest for up to 24 hours on counter
3. Refrigerate until ready to make crackers. At least an 30 minutes up to a week.
4. Preheat oven to 350F
5. Roll out dough onto silpat or parchment paper. I cut it in half and do two batches of my largest baking sheet. Add flakey salt or everything bagel or whatever[^3] and score.
6. Bake for 20-25 minutes.

Notes

1. Any combination of flours works. Sometimes I do all whole wheat sometimes all AP just depends.
2. I almost never do butter but you can. I like the olive oil taste
3. Freshly grated parmesan cheese is nice too. You’ll want to lightly roll the toppings into the dough to press them in.