Sourdough Crackers

Ingredients

• 200gsourdough discard-- straight from the fridge
• 60gall-purpose flour(100%)
• 30gextra virgin olive oil
• 4gsalt
• as desiredflaky sea salt, sesame seeds, dried rosemary, or everything bagel seasoning-- for topping

Instructions

1. 1

   Preheat your oven to 190C (375F). Line two baking sheets with parchment paper.

2. 2

   Mix the discard, flour, olive oil, and salt in a bowl until a smooth dough forms. It should be soft but not sticky. If it's too wet, add flour a tablespoon at a time.

3. 3

   Divide the dough in half. Place one half on a sheet of parchment and roll it as thin as possible -- 1-2mm is the goal. The thinner you go, the crispier the cracker. Transfer the parchment to a baking sheet.

   Placing another sheet of parchment on top and rolling between the two sheets keeps the dough from sticking to your rolling pin.

4. 4

   Brush the surface lightly with olive oil or water. Sprinkle your toppings and press them gently into the dough with the rolling pin.

5. 5

   Score the dough into squares or rectangles with a pizza cutter or knife. You don't need to cut all the way through -- the score lines let you snap them apart after baking.

6. 6

   Bake for 12-18 minutes, rotating the pans halfway through. They're done when golden brown all over. The edges will crisp first, so watch carefully. Pull any that brown faster and let the rest continue.

Tips

• The thinner you roll these, the better they are. You want translucent-thin. If you can't see through the dough, keep rolling.

• These keep for a week in an airtight container at room temperature. They rarely last that long.

• Try smoked paprika and garlic powder for a flavor combination that's dangerously addictive.

• If some areas are browning faster than others, that's normal. Just break off the done sections and keep baking the rest.