Found a recipe for sour dough discard crackers. Family usually packs crackers for their school and work lunches and we have a fair amount of discard piling up.
- 3/4 cup gluten free sourdough starter/discard 100% hydration
- 1/4cup whole wheat flour additional flour as needed
- 2 tbsp nutritional yeast
- Zaatar on hand lebanese blend (if using seasoning of choice, use roughly 1/4 tsp of each seasoning, but adjust according to potency of each spice used)
- In a large mixing bowl, mix the discarded starter with chickpea flour and nutritional yeast. You can stir seasoning in or sprinkle on top of the dough.
- My discard was more runny so I had to add more flour. Once a dough-like consistency is achieved, let it rest for 30 minutes in a covered bowl at room temperature. Cover tightly with plastic wrap or a lid.
- When ready to bake, preheat the oven to 350 degrees F and begin to prep the crackers.
- Using a rolling pin, roll out the dough between silicone baking matts, or two pieces of parchment paper. If you are brushing with olive oil and adding seasoning on top, do so at this point before slicing into squares.
- Cut the cracker dough into 1.5″x 1.5″ squares using a sharp knife or pizza cutter and place on a baking sheet pan. Pop into the oven to bake for 20-30 minutes. They are ready when just lightly golden brown on the edges–don’t overbake, as they can easily burn!
- Let cool completely before storing in an airtight container.
