chillyfillmores
Emma Keys
– 1 cup unfed sourdough discard (100% hydration) – 1/2 cup all-purpose flour – 2 tbsp olive oil – 1/2 tsp fine sea salt – Optional: 1 tsp dried herbs (rosemary, thyme, oregano) – Toppings: sea salt, sesame seeds, everything bagel seasoning
Ingredients
01
Combine 1 cup discard, 1/2 cup flour, 2 tbsp olive oil, 1/2 tsp salt, and your choice of herbs or spices. Mix until a soft dough forms.
02
Chill the dough for 30 minutes. This helps make it easier to roll and results in a crisper texture when baked.
03
Roll dough very thin between parchment sheets—about 1/8-inch or thinner—for crisp crackers. Thinner = crunchier!
04
Cut into squares or strips. Sprinkle with sea salt, sesame seeds, or your favorite seasoning blends before baking.
05
Bake at 325°F for 20–25 minutes until golden and firm. Rotate pan halfway through for even crisping.
06
Cool crackers on a wire rack to maintain crispness. They’ll firm up more as they cool—don’t skip this step!