Based on Katie and Sarah’s recipe for whole wheat sourdough crackers, this is my humble adaptation:
200 grams of ‘discard’ (mine is a dark rye)
60 grams fat (coconut oil, butter, lard). Loving the coconut.
200 grams flour (spelt is great, white bread flour is good, dark rye is fine, white rye too)
1 teaspoon salt
Make a stiff dough, using these ingredients, which are all approximate measures. Cover and let sit at room temperature for 5-6 hours. One person I know let’s the dough sit for 4 hours. So be as creative as you like with all of the above!
Roll very thin on parchment. Score with a pizza cutter. Brush with olive oil, then an egg wash. Grind salt on the tops, and sprinkle with caraway, sesame seeds, or your choice of herbs. (Finely grated cheese was a big hit). Bake for about 15 minutes at 350.
Original recipe is found here:
https://www.kitchenstewardship.com/whole-wheat-sourdough-crackers/
Thank you Katie and Sarah!
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Now you need some good cheese a glass/bottle of wine to go with it :).
And another batch of crackers...those went fast!
Good enough to purposefully build some "discard",