Crunchy Sourdough Discard Crackers

Add the sourdough starter discard (1 cup), whole spelt flour (1 cup), sea salt (0.5 tsp), and extra virgin olive oil (0.25 cup) to a large mixing bowl.

Use a wooden or plastic spoon to stir the mixture until well combined.

Halve the dough, and place one half onto a sheet of plastic wrap. Flatten the dough to make a disk about 1 inch thick, then cover with plastic. Repeat with the remaining dough.

Refrigerate the dough for at least 30 minutes or up to 3 days. Start 30m timer

Preheat the oven to 350°F. Spread a sheet of parchment paper onto the counter and dust it with a sprinkle of flour.

Remove one of the dough disks from the refrigerator and transfer it to the floured parchment paper. Dust a rolling pin with flour, then roll the dough flat into a 1/16-inch thick sheet.

Use a pizza cutter or a sharp knife to cut the dough into a grid shape, then use a fork to poke holes in each cracker.

Carefully transfer the sheet of crackers to a large baking sheet. Brush the crackers lightly with [olive oil] and sprinkle them with [flaky or coarse salt]. Bake for 20-25 minutes, until golden brown and crispy. The crackers will continue to crisp as they cool. Start 25m timer

Transfer the baking sheets to wire cooling racks and cool the crackers until they reach room temperature, or about 30 minutes, before eating or storing. Store in an airtight container for up to one week. Start 30m timer