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Sourdough Herby Crackers

The absolute best sourdough discard crispy herby crackers.
Keyword: Crackers, Sourdough
Servings: 4 oz of crackers

Ingredients

  • 1 cup unbleached all purpose flour
  • 1 cup sourdough starter discard
  • 4 tbsp butter, softened
  • 2 tbsp herbs de provence or herbs of choice
  • extra virgin olive oil for brushing
  • coarse salt for topping

Instructions

  • Combine the flour, sourdough discard, butter, and herbs together in a mixing bowl with your hands or in a standing mixer with the dough hook.
  • Divide the dough in two, form into a rectangle, and wrap in plastic wrap. Place the dough in the fridge for at least an hour.
  • Preheat your oven to 350 degrees F.
  • Place one of the dough hunks between two pieces of parchment paper and roll it out into to a very thin and even rectangle. I made mine as paper thin as I could.
  • Remove the top layer of parchment and move the cracker sheet to a cookie/baking sheet. Brush with oil, use a knife or a pizza cutter to cut into many squares, and top with chunk sea salt. Use a 3-4 pronged fork to poke each cracker.
  • Bake for 20-25 minutes, until golden brown. The thicker the cracker, the longer it’ll need to bake.
  • Store in an airtight container for a few days.