Discard no more! Delicious crackers!

Based on Katie and Sarah’s recipe for whole wheat sourdough crackers, this is my humble adaptation:

200 grams of ‘discard’ (mine is a dark rye)

60 grams fat (coconut oil, butter, lard). Loving the coconut.

200 grams flour (spelt is great, white bread flour is good, dark rye is fine, white rye too)

1 teaspoon salt

Make a stiff dough, using these ingredients, which are all approximate measures.  Cover and let sit at room temperature for 5-6 hours.  One person I know let’s the dough sit for 4 hours.  So be as creative as you like with all of the above!

Roll very thin on parchment.  Score with a pizza cutter. Brush with olive oil, then an egg wash.  Grind salt on the tops, and sprinkle with caraway, sesame seeds, or your choice of herbs. (Finely grated cheese was a big hit). Bake for about 15 minutes at 350.

Original recipe is found here:

https://www.kitchenstewardship.com/whole-wheat-sourdough-crackers/

Thank you Katie and Sarah!