Sourdough crackers made of discarded sourdough starter. It always feels bad to waste food, but these crackers will solve your discarded starter dilemma.
Besides, they taste so good you probably want to make them even if you don’t have any discarded starter left.
Mix discarded starter with flour, butter, herbs, and salt. Form everything to a stiff dough with a rectangular shape.
Let the dough rest for 5-8 hours if you want a more sour taste.
Otherwise, continue to the next step.
Pre-heat the oven to 350ºF / 175ºC.
Flour the working surface and the rolling pin. Roll out the dough to a thickness of about 1/16″ (1.5 mm).
Transfer the rolled out dough onto a parchment paper.
Brush with olive oil and cut the dough into squares with a pizza cutter or a sharp knife. Prick each square with a fork and sprinkle some sea salt on top.
Bake the crackers for 20 to 25 minutes, or until the squares start to become brown around the edges.
Remove from oven and transfer to a cooling rack.
The starter used in this recipe had a hydration of 100% (equal amount of water and flour by weight).