Sourdough crackers are my favourite way to use up discarded sourdough starter. Depending on how old the discard is, the crackers almost taste cheesy. The longer you leave the discard in the fridge, the more tangy the flavour. I save the discard by just adding it to a container and storing it in the fridge till I have enough to make crackers. If you look at the recipe, you can adjust the ratio of all the other ingredients based on the amount of starter you have. They keep in an airtight container for quite some time (unless you finish them off in one seating!)
100g plain flour
2 tbsp extra virgin olive oil
½ tsp salt
¼ tsp baking soda
1 tbsp water
Freshly cracked pepper
Mix all the ingredients together in a bowl and cover with cling film. Set aside for 8-10 hours – I usually do this first thing in the morning before heading out to work so that when I get back, everything is ready to go.
When you’re ready to bake, preheat the oven to 150 degrees (conventional oven). Line a baking tray with baking paper. Grab a piece chunk of dough and place on a lightly floured bench.
Use a rolling pin, roll out the dough till it’s approximately 1mm thin. If the dough is really sticky, just knead more flour into it before rolling it out.
Lay this piece of dough onto the baking tray and cut into squares using a pastry cutter. Sprinkle salt and pepper over the crackers and use your fingers to gently press it into the dough.
Bake in the oven for 10 minutes, then flip the crackers over and bake for at least another 10 minutes. Keep an eye on the crackers as each oven is different. The crackers are ready when they’ve browned and dried all the way through.
Repeat with remaining dough. Store crackers in an airtight container.