My sourdough discard recipes keep growing as I continually bake sourdough breads on an almost daily basis. These crackers are one of my daughter's favorites. Especially, the edible flowers and herbs. These come in varying flavors depending on which flower or herb you bite into. Or, if you prefer just the Maldon salt or Rosemary flavor, the recipe is very versatile you can spice up these crackers with whatever you fancy.
150 grams sourdough discard
125 grams all-purpose flour + additional 25grams (or more, as you knead the dough)
30 grams olive oil
5 grams salt
Other flavors you wish to include
Using a stand mixer with a dough hook, combine the flour, sourdough discard and salt at low speed.
With 1-2 speeds up, slowly add the olive oil into the flour mixture until well combined.
Take the dough out of the bowl and continue kneading with your hands. You may add additional all-purpose flour at this point to achieve a firmer but smooth dough.
Shape the dough into a ball and wrap in a plastic and keep in the fridge for at least an hour.
When ready, shape the dough into crackers. You can use a rolling pin or a pasta roller to make thin sheets of dough.
Drizzle the shaped dough with herbs, spices, or laminate edible flowers and herbs between two sheets of thinly rolled dough.
You can also incorporate the herbs and spices into the dough while kneading.
Sprinkle the dough with Maldon salt before baking in a pre-heated oven at 375 degrees Fahrenheit for 15 minutes, or until crackers are baked to your liking, from light to golden brown in color.
Goes well with homemade Basil Pesto.