Sourdough Discard Crackers

These crackers taste even better than my favorite organic crackers from Kroger. They are from the food blog I use most often, alexandracooks.com. You can use any spices on top and they come together really quickly. They even make a great gift placed neatly inside a ball jar with some homemade pimento cheese dip, farmers cheese or some fresh cheese and honey from the market.

Ingredients

• 1 cup sourdough discard
• 1/2 cup all purpose flour
• 1/2 cup all purpose flour or whole spelt flour
• 1 teaspoon course sea salt
• 4 tablespoons unsalted butter at room temperature
• olive oil for brushing
• everything but the bagel seasoning, poppy seeds, sesame seeds, sea salt

Directions

Mix together sourdough starter, flour, salt and butter until your dough is cohesive and well incorporated. It’s ok if it is a little sticky. See alexandracooks.com for more pictures and instructions.

Turn the dough on a lightly floured surface and divide into two portions.

Shape each portion into a rectangle and wrap in plastic wrap and refrigerate for at least 30 minutes and up to 24 hours.

Preheat oven to 350 degrees.

Place one portion of dough on a floured piece of parchment paper. Flour the dough and a rolling pin and roll the dough as thinly as possible. Don’t worry about rough edges, just be sure to get the dough really thin without tearing it.

Transfer parchment paper with the dough onto a baking sheet and lightly brush with olive oil and sprinkle with desired toppings.

Cut the dough in your preferred way with a bench scraper or pizza cutter.

Bake cracker or 20-25 minutes, rotating pan halfway through. Check at 20 minute mark, but they may take 25 minutes, depending on thickness of crackers.

Remove from oven and let cook on cookie sheet.

Repeat with other half of the dough.

Store in an airtight container or freeze.

Serve with your favorite dip or cheese.