Sourdough Parmesan/herb crackers
Favorite use so far for "discard" starter:
2.5 oz AP flour
2.5 oz WW flour (I've been using atta)
1 tsp kosher salt
1 tbsp herbes de provence (or rosemary, or what you will)
3 oz butter, cold, cut into 8 pieces
1 oz Parmesan cheese, shredded
8 oz leftover 100% hydration starter (add water as needed if you use a lower hydration starter)
I use a food processor for this; it's dead easy. A whisk, a pastry cutter & a wooden spoon should work too.
Pulse dry ingredients to mix. Add butter & cheese, pulse until the butter is cut into the flour & has a coarse-sand texture. Add starter & process until it just comes together as dough. Don't over-process.
Turn out, knead very briefly to form a ball. Put in a bowl, cover with plastic wrap, let sit at room temp for 8-12 hours. It should rise 50-75%.
Cut dough ball in half, lightly flour your work surface, & roll out each piece of dough very thin. Each piece should more than fill a 10" x 15" baking sheet (I usually have some left over).
Score with a pizza or pastry wheel, dock, cover with plastic wrap & let sit at room temp for 2-3 hours. Bake @ 350°f for about 20 minutes, turning sheets as needed for even baking. Towards the end you will probably need to take the done ones at the edges of the pans out & let the middle pieces finish. Keep a close eye towards the end of baking; they go from done to burnt very quickly.
They are ridiculously good.