Sourdough crackers are using discard starter and pretty good. This goes well with cheese and salami or any type of dip.
Ingredients
140g of discard starter (before or after feeding)
40g of whole wheat flour
30g of flour
1/4 teaspoon of salt
60g of butter with a room temperature
2 teaspoon of Italian herb mix *can be sesame seeds, fresh herbs from your garden or 1 teaspoon of cumin seeds
Olive oil
Rock salt (Optional)
Instruction
1. Mix (discard) starter, whole wheat flour, flour, salt, butter and 1/4 teaspoon of salt. I usually do with a stand mixer but this can be by a spatula as long as all are mixed.
2. Preheat the oven at 170C.
3. Place the mixture on a sheet of wrap on a counter.Cover with another sheet of wrap. Roll it out to 1cm thickness. Rest the dough with wrap sheets for 30mins to 2 hours.
4. Take the dough out from the fridge. Make sure to have the dough between the wrapping sheets, and roll it to 1-2mm thickness.
5. Remove the wrap on the top. Score the dough with a folk.
6. Spread olive oil thinly. (I usually do with hands). Then sprinkle rock salt.
7. Cut the dough in the shape and size you like.
8. Place a parchment paper on a large flat baking pan. Place the dough on it.
9. Bake in the oven for 15 mins. Check the crackers, and take the baking pan out. The ones around the center of the baking pan should be paler than the ones close to the edge of baking pan. Swap the positions.
10. Bake for another 5-10 mins or until it looks golden brown.
11. Cool down on a rack.