souRdough discard crackers

By chef and baker Andy Tyrell.

INGREDIENTS

- The quantity of you old starter.

- Rye, Spelt or any type of wholemeal flour. Use between 75% to 100% of the weight of starter.

- Seeds/spices eg sesame, fennel, caraway, cumin, poppy or linseeds.

- Good pinch of salt.

METHOD

  1. Add your flour of choice to the discarded starter with the salt and seeds and mix to a stiff, dry dough. Adjust the dough with a little flour or water if need be.

  2. Roll the (well-floured) dough as thin as you can with a rolling pin or pasta machine. Either portion them into individual crackers at this stage or bake them in sheets and break them up after.

  3. Place on a tray, sprinkle with extra seeds and bake for 10-15 mins until golden and crisp at 180°C. Once cool store in an airtight container.