MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sourdough Discard Crackers
Categories: Snacks
Yield: 12 Servings

1 c All-purpose flour (120 g)
2 tb Nutritional yeast (10 g)
1 ts Kosher salt (4 g)
1/2 ts Garlic powder (1.5 g)
1/4 ts Onion powder (0.5 g)
1 ts Dried rosemary (1 g)
1/2 ts Black pepper (1 g); ground
1/4 ts Lactic acid powder (1 g)
1 c Sourdough discard (200 g)
1/4 c Olive oil (60 ml)
More olive oil;
- for brushing on top
Flaky sea salt; for topping

Preparation time: 20 minutes
Cooking time: 25 minutes

Wondering what to do with that sourdough discard? These easy sourdough
discard crackers crunchy, crispy, and flaky with that perfect
sourdough tang. They're ideal for dipping or just on their own!

Make the dough. In a large bowl, stir together the flour, nutritional
yeast, kosher salt, garlic powder, onion powder, dried rosemary,
ground black pepper, and lactic acid powder until fully mixed. Add
the sourdough discard and olive oil, and using a spatula, mix until
fully incorporated and a dough comes together, about 3 full minutes
of mixing/kneading.

Create layers. Shape the dough slightly into a rectangle, and using
your hands, fold the dough over and onto itself. Flatten the dough a
bit, turn 90?, and fold it onto itself again, essentially creating
layers. Repeat the process of flattening, turning, and folding over
the dough at least 5 more times. This will help with the flaky final
results of the crackers.

Chill. Wrap the dough in a sealed wrap, or place it in an airtight
Ziploc bag and refrigerate for at least 30 minutes while the oven
preheats, or for 24 hours for the flavours to truly deepen. I highly
recommend 24 hours if you can.

Preheat the oven. Preheat your oven to 325?F (165?C).

Roll the dough out. Remove the dough and divide into two separate
doughs. You'll need two separate baking sheets or freeze one until
later. Place one of the doughs on parchment paper or a silicone mat
and mold loosely into a rectangular shape. Add a sheet of parchment
paper on top of the dough and, using a rolling pin, roll the dough on
the parchment paper to less than 1/16" (1.5 mm), aka, as thin as you
can.This will guarantee a nice, crispy, and flaky cracker. Rolling
onto the parchment paper instead of directly onto the dough helps to
prevent the dough from sticking or tearing and creates a completely
smooth rolling process. Try to roll it as evenly as possible as well
to ensure the crackers bake evenly. I rolled mine into an 11x15"
rectangle (28x38 cm), for example, but it's more important that it's
evenly thin.

Cut the crackers. Using a knife or a pastry cutter, cut the crackers
into 1" (2.5 cm) squares, up and down the dough.

Poke holes. Using a fork, prick each cracker twice or three times.
This is a quick process! It helps to keep the crackers flat. I have
forgotten this step, and they still baked well, just more puffed.

Brush with oil. Brush a very thin layer of oil (no more than 2 ts /
10 ml per dough) over the top of the crackers, then sprinkle evenly
with flaky sea salt.

Bake. Transfer the cracker-loaded parchment paper or silicone mat to
the baking sheet, and put it in the oven on the middle rack. Bake the
crackers for 22 to 25 minutes, rotating the baking sheet halfway for
even baking.

Cool. Remove from the oven, let them cool for 5 minutes until cool
enough to touch, then transfer to a wire rack to cool fully. Serve
and enjoy!

Recipe by Jessica Hylton

Recipe FROM:
<https://jessicainthekitchen.com/sourdough-discard-crackers/>

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