The Starter Jar

Discard Crackers Thin, crispy, and endlessly customizable crackers made from starter discard. Great with cheese or dips. Ingredients: 200g sourdough starter discard (unfed, room temperature) | 120g all-purpose flour | 60g olive oil | 60g water | 1 tsp salt | Optional: herbs (rosemary, thyme), spices (garlic powder, onion powder), seeds (sesame, poppy) | Optional: flaky sea salt for topping Instructions: Mix: Combine the discard, oil, flour, and salt until you have a soft dough. Add a spoonful of water only if it feels dry. Roll Thin: Roll the dough between two sheets of parchment until it is very thin. Thin dough is the difference between crisp crackers and chewy ones. Season: Brush lightly with oil and scatter your toppings over the surface. Score into rough squares before baking. Bake: Bake at 175°C for 18 to 22 minutes, checking the center as well as the edges. Cool fully before breaking apart. Tips: Make sure your starter has at least doubled and is bubbly before using — this is the most common reason a loaf doesn't rise. When in doubt, give it another hour.