Sourdough Discard Crackers

30 mins
Serves 12
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Directions

  1. 1Combine all your dry ingredients.
  2. 2Combine all your dry ingredients.
  3. 3Combine all your dry ingredients.
  4. 4Add the sourdough discard, olive oil, and a little bit of water, just enough to bring the dough together.
  5. 5Add the sourdough discard, olive oil, and a little bit of water, just enough to bring the dough together.
  6. 6Add the sourdough discard, olive oil, and a little bit of water, just enough to bring the dough together.
  7. 7Break the dough into two pieces and then flatten it.
  8. 8Break the dough into two pieces and then flatten it.
  9. 9Break the dough into two pieces and then flatten it.
  10. 10Give the dough a couple minutes to rest if it's bouncing back.
  11. 11Give the dough a couple minutes to rest if it's bouncing back.
  12. 12Give the dough a couple minutes to rest if it's bouncing back.
  13. 13Sprinkle with your favorite toppings and roll them just a bit to press it into the dough.
  14. 14Sprinkle with your favorite toppings and roll them just a bit to press it into the dough.
  15. 15Sprinkle with your favorite toppings and roll them just a bit to press it into the dough.
  16. 16Use a ravioli cutter to cut the shape and size of the crackers that you want.
  17. 17Use a ravioli cutter to cut the shape and size of the crackers that you want.
  18. 18Use a ravioli cutter to cut the shape and size of the crackers that you want.
  19. 19Transfer them to your baking sheet.
  20. 20Transfer them to your baking sheet.
  21. 21Transfer them to your baking sheet.
  22. 22Poke holes so that they don't puff up while they're baking.
  23. 23Poke holes so that they don't puff up while they're baking.
  24. 24Poke holes so that they don't puff up while they're baking.
  25. 25Bake 10 to 12 minutes.
  26. 26Bake 10 to 12 minutes.
  27. 27Bake 10 to 12 minutes.
  28. 28Serve with your favorite hummus or another dip.
  29. 29Serve with your favorite hummus or another dip.
  30. 30Serve with your favorite hummus or another dip.

Ingredients

  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup all-purpose flour
  • 1 cup sourdough discard unfed, at room temperature
  • 1 cup sourdough discard unfed, at room temperature
  • 1 cup sourdough discard unfed, at room temperature
  • 1 teaspoon granulated sugar
  • 1 teaspoon granulated sugar
  • 1 teaspoon granulated sugar
  • 1 teaspoon kosher salt
  • 1 teaspoon kosher salt
  • 1 teaspoon kosher salt
  • 2 Tablespoons olive oil
  • 2 Tablespoons olive oil
  • 2 Tablespoons olive oil
  • 1 Tablespoons water
  • 1 Tablespoons water
  • 1 Tablespoons water
  • 2 Tablespoons water
  • 2 Tablespoons water
  • 2 Tablespoons water
  • Toppings, optional
  • Toppings, optional
  • Toppings, optional

Equipment

ravioli cutterbaking sheet

Tips

  • Give the dough a couple minutes to rest if it's bouncing back.
  • Roll toppings just a bit to press them into the dough.
  • Poke holes in the crackers so they don't puff up while baking.