If you've been nurturing a sourdough starter for any time at all, you know there is one thing every baker faces: the constant cycle of discard. Instead of letting those leftovers go to waste, they can be transformed into something incredibly crisp, golden and undeniably addictive!

Last week, we shared a recipe for a smooth, herb-topped butter board, and now it's time to make the perfect crunchy companion to go with it! These sourdough discard crackers are a great way to put your leftovers to good use. Offering a variety of flavor options that store-bought boxed simply cannot match. 

Dust off your rolling pin and grab your favorite sea salt - it's time to turn that jar of discard into the star of your next charcuterie spread!

Quick Tips for the PERFECT Crunch

 - Roll it Thin: For that satisfying snap, roll your dough until it is nearly translucent on the parchment paper. 

 - The "Scoring" Secret: Use a pastry wheel or a simple pizza cutter to score your crackers before they hit the oven; they'll break into perfect squares once cooled. 

 - Flavor Play: Don't be afraid to experiment! These are your crackers, flavor them however you'd like. And if you don't like the flavor. Try again next time! Rome wasn't built in a day ;) 

INGREDIENTS

1 cup flour (preferably 1/2 cup whole wheat + 1/2 cup unbleached bread flour)

1 cup sourdough starter, active or discard**

1/4 cup softened coconut oil, butter or olive oil

1/2 tsp sea salt

Olive oil for brushing

Optional Flavor Additions (use one or two)

1/4 fresh herbs of choice (rosemary, sage, thyme, oregano or 2 tbsp dried)

1/2 cup finely grated firm cheese, such as cheddar or parmesan

2 tbsp everything bagel seasoning

1/4 cup sun-dried tomatoes, finely chopped

1/4 cup sunflower seeds or pumpkin seeds

1 to 2 tbsp nutritional yeast

1/2 tsp onion powder or garlic powder

A sprinkle of paprika over the top, but wait to add until after baking (or near the end)

DIRECTIONS

1. In a mixing bowl, thoroughly combine sourdough starter, flour, salt and softened coconut oil or butter. Also add optional additions like herbs, cheese or other seasonings at this time. Form into a solid ball. 

2. Divide the large dough ball into two equal sized balls. 

3. Next, shape and press each dough ball into a flattened rectangular shape, about the size of your hand and about a half inch thick.

4. Cover or wrap each piece of dough and place in the refrigerator to chill for at least 30 minutes (up to overnight)

5. Preheat the oven to 350°F. 

6. If it was refrigerated for more than a couple hours, allow the dough to warm up slightly (15-30 minutes) before attempting to roll it out. 

7. Cut a piece of parchment paper to the size of a cookie sheet, or use a silicone baking sheet liner. Lightly dust the parchment paper with flour. 

8. Place a piece of dough on the floured parchment paper, lightly dust flour on top of the dough, then use a floured rolling pin to carefully roll it out nice and thin, about 1/16th of an inch thick. 

9. Use a basting brush to lightly brush the rolled dough with extra virgin olive oil and sprinkle coarse salt over the top. 

10. Cut the dough using a pasta/pastry cutter into 1 to 2 inch squares or other desired size. Next, use a fork to poke each cracker square several times. 

11. Transfer the parchment paper and the cracker squares to a baking sheet and bake in the oven for 20-25 minutes. 

12. Rotate the baking sheets halfway through to help the crackers bake evenly. 

13. Once finished baking, quickly remove the crackers to a cooling rack. 

14. Once cool, enjoy the crackers immediately or store them in an airtight container. 

**Notes: If using discard, I recommend using a starter that has been fed at least once in the last few weeks. Using overly old, neglected starters will result in very sour-tasting crackers.