Here is something easy and tasty to make with your sourdough "discard".
Ingredients
1 c. sourdough "discard" (unfed sourdough starter)
1 c. flour
1 tsp. salt
4 Tablespoons unsalted butter, room temperature
Olive oil, for brushing
Flaky sea salt, sesame seeds, or everything bagel seasoning
Directions
A couple of hour before making the crackers, set out your sourdough starter and the butter to warm to room temperature.
In a large bowl, mix together the starter, flour, salt and butter until you have a cohesive dough. (Note: To help with the mixing, I cut the butter in 1/4"-thick slices and mixed the dough with my hands until it all the flour was incorporated and it formed a stiff ball.)
Turn the dough onto a lightly floured surface and divide into two portions. Pat each ball into a rectangle, wrap each rectangle in plastic wrap, and place in the refrigerator for at least 30 minutes. (Note: I chilled mine for up to an hour.)
Preheat your oven to 350 degrees.
Working with one piece of dough at a time, unwrap the plastic wrap and reserve it. Very lightly flour a piece of parchment paper, a rolling pin, and the top of the dough.
Place the dough onto the floured parchment paper, and place the sheet of plastic on top of the dough. Roll the dough as thinly as possible. It's okay if the edges are ragged, but do try to make the dough as thin as you can. The thinner they are, the crispier the crackers will be.
Transfer the dough-topped parchment paper to a baking sheet. Lightly brush the top of the dough with olive oil and then sprinkle with your seasoning of choice.
Cut the dough as you wish. A pizza cutter works well for this.
Bake the crackers for 20-25 minutes or until lightly browned. Allow the crackers to cool completely on the baking sheets to ensure that they will be crisp.
Repeat the above with the remaining dough in the refrigerator. You may keep the dough in the refrigerator or freeze until you are ready to use it.
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