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:
Thank you Katie and Sarah!