Rosemary Rye Sourdough-Discard Crackers

Ingredients

Instructions

1. 1

   Combine the sourdough discard with flours, olive oil, rosemary, and salt. Mix to combine, kneading in the bowl until the dough comes together in a smooth ball. The dough will be somewhat dry; you shouldn't need to use extra flour. Wrap the dough in plastic wrap and refrigerate for at least 1 hour or up to 1 day.

2. 2

   Position the oven racks in the upper half and lower half of oven; preheat to 350 degrees F. Line two baking sheets with parchment paper.

3. 3

   Cut the dough in half. Working with one half, cut the dough into four smaller pieces. Rewrap the other half of the dough in plastic wrap and put back in the refrigerator.

4. 4

   Using a roller pasta-maker, run the dough through the machine - starting with the thickness set at #10 and ending at #2 ; this will give you thin crackers. If you are rolling by hand, roll the dough into oblongs, making them as thin as you can. Lay two sheets of dough side by side on a baking pan. Spritz lightly with water and sprinkle with Malden salt.

5. 5

   Bake for 18 to 20 minutes or until lightly golden brown and crispy, rotating the top pan to bottom and the back to the front partway through baking. The crackers will puff slightly and lift off the parchment.

6. 6

   Transfer the crackers to a cooling rack. Repeat the process with the remaining dough from the refrigerator.

7. 7

   When cool, break the oblongs into serving-size crackers.