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.

Sourdough crackers in a bowl

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