Discard Crackers That'll Change How You Grocery Shop!

 Have you ever destroyed a box of crackers in one sitting? What a stupid question! The cheddar Nut-Thins are my kids' absolute favorite, and there's no chance I'll get that box back once we've begun. That's an expensive price for healthy snacks! In comes, homemade sourdough discard crackers OF YOUR DREAMS.

Yield: 30-40 crackers. I usually double & store in air-tight jar.

Ingredients:

100g starter

60g flour

20g melted butter, or oil

2 tsp dried herbs. I like rosemary, thyme, sage, everything but the bagel seasoning, paprika, chili, garlic powder/salt (take into account less salt below), minced garlic, the list is endless! 

1/4 tsp salt

Olive oil for brushing (avocado oil, butter or coconut oil work well, too!)

Sea salt to sprinkle on top before baking

Method: Preheat oven to 350 f.

1. Combine all ingredients in the order listed into a stiff dough

2. Pour onto floured counter, knead a few times to bring together well. Roll out on parchment paper or silicone baking sheets (my preferred) to as thin as you can muster without breaking the dough. The thinner the dough, the crunchier the cracker!

3. Brush generously with olive oil, use pizza cutter or crinkle cutter to cut into crackers in your chosen shape & prick each cracker with fork to allow air to escape during baking-see photo below for example of bubbles that happen when you don't prick. Sprinkle with salt & any extra herbs (v. important if you like your crackers tasty & salty!). I sprinkle cheese on in this stage sometimes, so yummy!

4. Bake 20-25 minutes or until golden brown. Allow some cool time so you don't burn the poop outta your mouth! They get crunchier as they cool, so don't stress.

Happy charcuterie days of your dreams! I will never buy crackers casually again!