SOURDOUGH CRACKERS

INGREDIENTS:

200 grams (about 1 cup) unfed sourdough discard (100% hydration = fed equal parts flour and water)

120 grams (1 cup) all purpose flour

15 grams (2 tbsp) rye flour

32 grams (3 tbsp) extra virgin olive oil

1.5-2 tbsp rosemary, zahtar, nutritional yeast, or other desired spice blend (optional)

1/2 teaspoon fine sea salt

Coarse sea salt for topping


In a bowl combine sourdough discard, flours, olive oil, herbs/spice blend (if using), and sea salt. Mix to combine and then knead until it forms a smooth ball. The dough should be thick and remind you of pastry dough.


Cover bowl with a damp towel and refrigerate for 30 minutes or up to 24 hours. Preheat your oven to 350 F and get out two baking sheets.


Cut the dough in half; put one half back in the fridge while you roll out the other. (It’s easier to work with cold dough). Cut dough again into 4 smaller pieces. Working on parchment paper or baking mats, roll out each piece into an oblong rectangle using a rolling pin. Roll them out as thinly as possible. Alternatively, to get really thin and consistent crackers, use a pasta roller! Roll the dough through the pasta roller to #5 thickness and then transfer to a parchment lined baking sheet.


Lay out two oblongs sheets of dough side by side (not overlapping) per baking sheet. Spritz or brush lightly with water; sprinkle with coarse sea salt. Bake for 12 to 15 minutes or until lightly golden brown and crispy.


Let cool, then transfer crackers to a cooling rack. Repeat steps with remaining dough. Break the crackers into smaller pieces or leave them whole for a rustic look on a cheese plate. Crackers will keep in an airtight container at room temperature for up to one week.


Recipe adapted from Love and Olive Oil blog, photo by Julia Street.