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Turn sourdough discard into crisp, seasoned crackers, costs pennies and stores two weeks.
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Ingredients Method Video

Ingredients
  

  • 1 cup sourdough discard
  • 1 cup all-purpose flour
  • 3 tablespoons olive oil or melted butter
  • ½ teaspoon salt
  • herbs or seeds of choice rosemary, sesame, caraway, or everything bagel seasoning
  • flaky salt for topping

Method
 

  1. Mix into a dough.
  2. Roll parchment-thin on a sheet of baking parchment.
  3. Score into cracker-sized pieces and sprinkle with flaky salt.
  4. Bake at 350F (175C) for 15-20 minutes until crisp and golden.
  5. Store airtight for up to two weeks.

Video