Sourdough crackers (Scottish Festival of Real Bread demo recipe)

Many of you asked for Caroline Nelson’s sourdough cracker recipe after her demo at the Scottish Festival of Real Bread, so she has kindly provided it for us. Thank you to Caroline for the recipe and for joining us at the Festival to teach it to a crowd!

Ingredients
110g flour
190g (or whatever you have) sourdough discard
60g butter or coconut oil, melted
2g salt (optional)
5g herbs (according to taste)

Oil for brushing (any)
Toppings like coarse salt, sesame seeds, grated Parmesan cheese, chillies etc

Method
Feed your original sourdough and use the discard in this recipe.
In a bowl, mix the flour, the sourdough discard, butter and herbs together.
Divide in 2 and wrap each dough in wax paper or cling film. Refrigerate between 30 minutes and 2 hours.
Preheat the oven at 180°.
Lay each dough “parcel” on top of a silicone tray or greaseproof paper and use a rolling pin and the wax paper/cling film to flatten until you have a nice rectangle, about 1.5mm (1/16”) thick. Repeat with the other.
Brush slightly with oil and pierce all over with a fork. With a round edge knife shape into desired and length (2.5cm or 1” I’d say is usually best), and add your choice of toppings.
Bake for 20 minutes rotating trays half way through, or until the edges are golden.
Enjoy!