Ingredients
- 150 g mature sourdough starter discard bare in mind that your starter needs to be at least 7 days old before you can use the discard.
- 1 tbsp olive oil + more for painting on
- 1 tbsp water
- 100 g all-purpose flour
- ½ tsp salt
- Salt flakes optional but delicious
- Optional: 1 tsp of turmeric or 1 tsp paprika + ½ tsp oregano
Instructions
- Add the water and olive oil to the starter discard and mix. Add the salt, flour and also the spices if you're using any. Mix.
- Knead just enough to get a homogeneous dough.
- Wrap the dough and let it rest for 30 minutes at room temperature.
- Roll out the dough really thinly with a rolling pin on a floured surface. Make it 1mm thin. You can then cut it in strips or squares. Place them on a baking tray with baking paper or silpat.
- Paint the crackers with a thin layer of olive oil and sprinkle them with salt flakes.
- Bake the crackers in a preheated oven at 180°C/350°F for 8-10 minutos.
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