Sourdough Discard Crackers
□ 3/4 CUP SOURDOUGH DISCARD
□ 1 STICK OF SOFTENED BUTTER (8TBS)
□ 1 TSP SALT
□ 1 1/2 CUPS OF FLOUR
DIRECTIONS
Add all of your ingredients to a stand mixer and mix for 2-3 minutes. I like to use a dough hook but the paddle attachment works too. If mixing by hand be sure to knead the dough for 5-7 minutes or until the dough is soft and all of the flour is incorperated.
Let your dough rest for 20-30 minutes in the refridgerator to let the flour completley soak up the butter.
Preheat your oven to 375°.
Roll the dough out on a lightly floured surface about 1/16th of an inch thick. Think the thickness of a Saltine or Ritz cracker!
Place the dough on a parchment lined cookie sheet and then cut your crackers. I have found that a pizza cutter works well for this! After you have cut your dough into rectangles you can poke them with a fork or leave them as is. Using a fork will give them a traditional cracker look, and keep them from puffing up. We love them either way!
Bake the crackers for 16-18 minutes, or until the tops are just starting to turn golden. If this is your first time making these I would check them around the 12-minute mark, how thick or thin you rolled the crackers will determine how long they need to bake.
Place them directly into a hot bowl of soup or let them cool and eat them by themselves. We also love topping these with cream cheese and spicy jam!