Sourdough Discard Crackers

Method

Tap a step to tick it off as you go.

1. 1Heat the ovenPreheat to 170°C and line a baking tray with baking paper.
2. 2MixStir the discard, olive oil, salt and any flavourings together until smooth. It should be a spreadable batter rather than a dough.
3. 3Spread it thinSpread it very thinly across the lined tray — thinner than feels right. Thin is what makes them snap instead of bend, and any thick patches will still be chewy when the edges are done.
4. 4ScoreIf you want neat pieces, score the surface into cracker shapes now. Otherwise just snap them into shards once baked.
5. 5BakeBake for 15 to 25 minutes until crisp and lightly golden. Keep an eye on them towards the end — the edges catch quickly.⏳ 25 mins waiting
6. 6Cool completelyLet them cool fully on the tray. They crisp up considerably as they cool, so don't judge the texture while they're warm.