Sourdough Crackers

Sourdough discard is inevitable with maintaining a sourdough starter.  It is never ending but can be controlled or reduced if necessary.  There are a lot of great ways to use up sourdough dough discard.  Basically work it into any recipe using water and flour.  I don't even measure when using in certain recipes but others are a bit more precise.

Sourdough crackers are a perfect way to use up sourdough discard.  This recipe only takes three ingredients, has no rise time and the dough will keep for up to 4 days in the refrigerator.  So you can always have a ball of dough ready for another batch.  It is also very, very versatile in that you can use any seasoning desired on top or simply sprinkle on a little sea salt.  We prefer these sourdough crackers topped with Za'tar seasoning and just a wee sprinkle of sea salt.

The secret to a good soughdough cracker is to roll the dough out to the thickness of a sesame seed.  One half of the dough will be enough to cover a 13" x 18" cookie sheet.  It's best to roll out the dough on a Silpat or parchment paper.  Once rolled, the dough is cut into the desired size.  I like using a pizza cutter for this purpose.  I also use a straight edge but that isn't necessary.  

These crackers are beyond delicious!  Don't let the thinness fool you as they are very filling.  They are a perfect snack tray item that pair nicely with a multitude of other offerings.  I made a quick snack tray using peameal bacon , freezer pickles and smoked chipotle cheese from Stonetown Artisan Cheese.  Delicious!