Sourdough Discard Crackers with Rosemary and Sea Salt
PublicThin, crispy crackers that use up leftover sourdough starter. Great with cheese or hummus.
Prep: 15 minsCook: 25 minsServes: 6easy
sourdoughsnackmake-aheadzero-wastebaking & bread
vegandairy-freenut-free
Ingredients
Serves 6
1 cupsourdough discard(unfed)
1 cupall-purpose flour
4 tbspolive oil
1 tsp~sea salt
2 tbsp~fresh rosemary(finely chopped)
1 tsp~flaky sea salt(for topping)
Method
- Mix sourdough discard, flour, olive oil, salt, and rosemary in a bowl until a dough forms.
- Divide dough in half and roll each piece between two sheets of parchment paper until very thin, about 1-2mm.
- Remove top parchment, transfer bottom parchment with dough to a baking sheet.
- Score dough into squares or rectangles with a pizza cutter.
- Brush lightly with water and sprinkle with flaky salt.
- Bake at 180°C for 20-25 minutes until golden and crisp, rotating halfway through.
- Let cool completely on the tray, then break apart along scored lines.
- Store in an airtight container for up to 2 weeks.
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