Recipe:
🌿 1 cup sourdough discard, unfed
🌿 1 cup whole wheat flour
🌿 1 tsp salt
🌿 2 tsp garlic powder
🌿 60g unsalted dairy free butter, room temp
🌿 1 Tbsp dried basil
🌿 1 Tbsp fresh thyme
🌿 1 Tbsp fresh oregano
🌿 1 Tbsp rosemary, roughly chopped
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Add everything to a bowl and combine well to form a cohesive dough.
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Cover and refrigerate for 30-45 mins. Preheat oven to 350F.
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Remove and place on a large piece of lightly floured parchment paper. Roll out dough evenly to 40cm x 28cm (16”x10.5”).
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Alternatively, you can pass dough through a pasta roller attachment on a 1 setting to achieve an even thinness then place dough on parchment to form the measurements listed above.
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Cut into 1 cm squares using a pizza or pasta cutter. Bake for 20-25 minutes, rotating halfway, or until golden brown.
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Remove and let cool. Once cool, break up crackers then serve. Or store in an airtight container for up to 6-7 days or freeze to keep longer.
by dedetable