Discard crackers
Thin, snappy and salty. They take ten minutes of work and vanish faster than you can make them.
Uses discardTested
Makes one large tray · discard can be cold and unfed
Ingredients
| Ingredient | Amount |
|---|---|
| Sourdough discard, unfed | 200 g |
| Plain flour | 60 g |
| Olive oil | 30 g |
| Fine salt | 4 g |
| Flaky salt, for the top | to taste |
| Herbs or seeds, optional | 1-2 tsp |
Method
- Mix the discard, flour, olive oil and fine salt into a soft dough. Add any herbs or seeds now - rosemary, thyme, sesame, poppy, cracked pepper and za'atar all work well.
- Wrap and rest for 30 minutes, or up to overnight in the fridge. This makes it far easier to roll.
- Heat the oven to 180 °C.
- Roll the dough out between two sheets of baking parchment, as thin as you possibly can - aim for 1-2 mm, thin enough to see the parchment through it. Thin is everything here.
- Peel off the top sheet. Slide the bottom sheet onto a baking tray. Scatter with flaky salt and press it in lightly.
- Score into squares with a knife or pizza wheel. Do not separate them.
- Bake 20-25 minutes, until golden and firm. Check from 15 minutes, as thin edges brown first.
- Cool completely on the tray, then snap along the score lines. They crisp up further as they cool.
If they come out chewy
They were too thick. Roll thinner next time, and if some parts are already brown while the middle is pale, break off the finished edges and return the rest to the oven for another five minutes.
Keeping them
In an airtight tin they stay crisp for about a week, though in practice this is a theoretical figure. If they soften, five minutes in a 150 °C oven brings them back.
Baked repeatedly in my own kitchen. If it goes wrong for you, that is worth knowing - tell me.