Sourdough discard crackers

No active starter, no problem! Just use discard and roll these thin!
Recipe:
1 cup flour (I used all purpose)
200 grams sourdough starter discard
1 teaspoon salt
4 tbsp room temp or slightly melted butter
Olive oil for brushing on top
Seasoning for top of crackers. (I used course salt)
Mix flour, discard, salt and butter to bring dough together.
Place dough in refrigerator for 30 minutes (but up to 24 hours)
Split dough in 1/2 and roll thin
Brush crackers with olive oil and toppings.
Cut into whatever shapes and place in preheated 350 degree oven.
Bake for 25 minutes (mine went closer to 30 minutes) and rotate pan halfway through.
Let cool completely and store in airtight container
#sourdoughbaking #sourdough #sourdoughcrackers #sourdoughdiscard

[@reginaspiker409]

Rolling it flat is a great idea! The recipe I recently followed didn't suggest that.

[@Llewellyn.Homestead]

Keep rolling it and rolling it! And don’t be afraid to keep baking it until crispy!

[@GG-qg2iu]

Do you think this would work in a pasta rolling machine? I have just a really simple one that's not electric. It just rolls it between two metal rollers.

[@samjones6546]

I'm going to try this tomorrow

[@Llewellyn.Homestead]

@@GG-qg2iuI think that would work well!