Fresh Milled Sourdough Discard Crackers

Our absolute favorite tasting and easiest-to-make crackers, they go with almost anything and get devoured in our house!

What you need:

• 1 cup sourdough discard
• 1 cup fresh milled flour*
• 4 Tbs olive oil
• 1 tsp salt
• 1 Tbs dried herbs or seasonings (optional)
• flaky salt for a topping (optional)

Begin grinding the flour you want to use according to your mill’s instructions.

Next, mix everything together until a dough forms. If you want to season the crackers, make sure you mix in the herbs with the flour; otherwise, it will be hard to get them evenly dispersed through the dough. Once it’s all mixed, form the dough into a ball and wrap it in plastic wrap, and set it in the fridge to cool. Let it cool for at least 2 hrs but it can stay in the fridge for two days or longer. The longer it sits, the more intense and tangy the flavor will get.

While the dough is chilling, preheat the oven to 400. Once the dough is chilled fully, cut the ball in half and roll the dough onto a sheet of parchament papper. Roll out the dough into a rectangular shape until it is 1/8 inch thick (make sure the dough is evenly thin so it crisps up well when baked). Then, using a pizza cutter or a knife, cut the dough into squares or rectangels depending on what size/shape you want your cracker. We cut ours to be a rectangular shape at about 1 1/2-2 inches wide and 4-5 inches long, or a 1 1/2 inch square. Repeat this for the other half of the dough.

Slide the parchament papper onto a cookie sheet and bake for 10-15 mins until they are lightly golden brown. They come out of the oven not fully crunchy, but as they cool, they will develop a crisp snap.

Use them for dipping or store them in an airtight container for over a week.

*You can use any mix of flours that you want to dial in the flavor you like the best. We usually use a mix of whole wheat and rye flour, but you can use any type of flour and even cornmeal

Number of servings: 5

Nutrition Facts/serving: 320kcal, 12g fat, 45g carbs, 4g fiber, 0g sugar, 6g protein