sourdough discard recipes: crackers recipe

1. Prepare the Dough(sourdough discard recipes):

   Combine the sourdough starter, flour, salt, butter, and optional herbs in a bowl to form a smooth, cohesive dough that is not sticky.

1. Chill the Dough: Divide the dough in half and shape each portion into a small rectangular slab. Wrap in plastic wrap and refrigerate for 30 minutes or up to a few hours until the dough is firm.
2. Preheat and Prep: Preheat your oven to 350°F. Lightly flour a piece of parchment paper, your rolling pin, and the top of the dough to prevent sticking.

1. Roll Out the Dough: Working with one piece of dough at a time, place it on the floured parchment and roll it out to about 1/16" thick. The edges may be ragged and uneven, but aim for an even thickness overall.
2. Prepare for Baking: Transfer the rolled-out dough along with the parchment onto a baking sheet. Lightly brush the dough with oil and sprinkle coarse salt evenly over the top.
3. Cut and Dock the Crackers: Use a rolling pizza wheel to cut the dough into 1 1/4" squares. Prick each cracker a couple of times with a fork to prevent them from puffing up during baking.
4. Bake: Place the baking sheet in the oven and bake the crackers for 20 to 25 minutes, until they start to brown around the edges. Halfway through, rotate the baking sheets from top to bottom and front to back to ensure even browning.
5. Cool and Store: Once fully browned, remove the crackers from the oven and place the baking sheets on a rack to cool completely. Keep the crackers in an airtight container at room temperature for up to a week, or freeze them for extended storage.

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