Sourdough Discard Crackers Recipe

• porciones: 3 servings
• tiempo activo: 10 minutes
• tiempo total: 40 minutes

Ingredientes

1 cup sourdough discard (about 230 grams)

3 tablespoons extra virgin olive oil

1 cup all purpose flour

2 tablespoons grated parmesan cheese

1 tablespoon chopped fresh rosemary

1/2 teaspoon salt

1/2 teaspoon ground black pepper

olive oil

sea salt

Instrucciones

Mix all dough ingredients in a bowl and knead a few times to make sure it is well mixed, adding a touch of flour if needed to prevent stickiness.

At this point you can either wrap the dough and store in the refrigerator for up to 24 hours or you can roll and bake right away.

When ready to bake, preheat oven to 350 degrees F. Roll dough between two pieces of parchment to a thickness of 1/16th of an inch. Remove top piece of parchment and cut dough into small squares or whatever cracker shape you like. Prick dough all over with a fork to create small air holes - this will help the crackers crisp and stay flat but you can skip this step and just bake them a tiny bit longer.

Brush dough all over with olive oil and sprinkle with salt before baking in preheated oven for 30 minutes until lightly golden and crispy. If desired, rotate the pan halfway through to ensure even browning.

Allow to cool completely before storing.