This simple recipe is a great way to use up leftover sourdough discard, and is adaptable to use any blend of Almanac hertiage flours. These crackers are delicious topped with cheese or dipped in hummus.
200g (3/4 cup) refrigerated sourdough starter
2 TBS olive oil
2 tsp dried herbs (we recommend basil, oregano and rosemary)
1/2 tsp salt
Preheat oven to 350F. Mix all ingredients together until a stiff dough forms. Depending on the consistency of your starter you may need to add a little water or additional flour to bring the dough together.
Knead gently until smooth and there are no dry pockets of flour. Let rest for 15 minutes.
On a large sheet of parchment paper, roll out half of the dough until approximately 3mm thick, and slide on to a baking sheet. With a knife or pizza cutter, cut into any sized crackers you prefer, then prick each cracker several times with a fork. Repeat with second half of dough.
Brush the tops with olive oil and sprinkle lightly with sea salt.
Once the loaf has risen, preheat oven to 400F, and place a rimmed baking sheet on the bottom rack of the oven.
Bake for 20-25 minutes, until the edges are lightly browned. Rotate pans halfway through baking to ensure even colour.