Bake up a batch of salty, crunchy sourdough crackers with your discarded sourdough starter. The tangy flavor of the sourdough comes through in the finished crackers, giving them a satisfying, savory flavor that will keep you coming back for more. This version has fresh rosemary, garlic and plenty of flaky salt for garnish.
If you keep a small sourdough starter, you may not discard one cup all at once. You can either half the recipe or save your unfed discard in the fridge for multiple days until you have one cup.
This recipe works with 1 cup of any flour. We like the nutty flavor of Rye Flour, but you can substitute with Whole Wheat Flour, Oat Flour or All-Purpose Flour.
Preheat the oven to 350°F. Cut two pieces of parchment paper to fit two standard baking sheets.
In a large bowl, stir together sourdough discard and olive oil. Add remaining ingredients and stir until it becomes a homogeneous dough. Knead by hand for a moment to bring all the ingredients together.
Divide the dough in half. Working one half at a time, place dough on parchment paper and roll out into a very thin rectangular sheet, about ⅛-in thick and 12 x 14 inches. It does not need to have clean edges.
With a sharp knife, cut the sheet into 1 ½-inch strips. Rotate 90 degrees and repeat so that you have 1 ½-inch square crackers. Pick up the edges of the parchment paper and transfer the cut crackers onto your baking sheet. If desired, sprinkle with flaky salt.
Repeat steps 3 and 4 with the second half of dough.
Bake 24-26 minutes, rotating halfway through. Crackers should be light golden in color and just beginning to darken around the edges. As you remove the sheet from the oven, give it a little shake to break up the crackers. Allow crackers to cool completely on the baking sheet.
