I’ve become very lazy with keeping my sourdough. The fatigue of baking and the pandemic has made it nearly impossible to keep up. I, of course, don’t like to see things go to waste so I decided to make some sourdough crackers with the discard. Why waste perfectly tasty stuff. This recipe is very easy and can be adjusted by adding different herbs.

In a bowl, mix 1 cup whole wheat flour, 1 cup sourdough starter, 1/4 cup Parmesan cheese, 1/8 cup ground flax, 1/4 cup thyme or dry herbs and 1/4 cup olive oil. Mix everything together.

The dough should not be sticky. Add more flour if needed. Wrap the dough in plastic wrap and place into the fridge for at least 30 minutes.

Preheat the oven to 350 degrees F. Divide dough into two. On a floured surface, roll out the dough until it is about 1/8 inch thick. Take the rolled out sheet and place it on a baking tray. Cut the cracker pieces and prick each one with a fork.

Bake the crackers for 20-25 minutes or until the edges become brown. The crackers can be cooled and stored for up to 5 days.

Ingredients

• 1 cup whole wheat flour
• 1/4 cup thyme or rosemary
• 1/8 cup ground flax
• 1/4 cup olive oil
• 1/2 tsp sea salt
• 1/4 cup Parmesan cheese
• 1 cup sourdough discard

Directions

1. In a bowl, mix the flour, sourdough starter, Parmesan cheese, flax, herbs, salt and oil.
2. Mix everything together. The dough should not be sticky. Add more flour if needed.
3. Wrap the dough in plastic wrap and place into the fridge for at least 30 minutes.
4. Preheat the oven to 350 degrees F.
5. Divide dough into two. On a floured surface, roll out the dough until it is about 1/8 inch thick. Take the rolled out sheet and place it on a baking tray. Cut the cracker pieces and prick each one with a fork.
6. Bake the crackers for 20-25 minutes or until the edges become brown.
7. The crackers can be cooled and stored for up to 5 days.

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