This recipe for sourdough crackers is a great way to use up your sourdough discard. Buttery, light and flakey, these are the perfect everyday crackers!
In a large bowl, combine the starter, all-purpose flour, butter, and salt. Mix until you get smooth texture.
Break the dough into two pieces. Wrap it in a plastic wrap and let it sit in the fridge for at least 30 minutes.
Lightly flour your work surface. Roll out the dough about 1/16" thick. Optionally, add poppy seeds, sesame seeds, roasted garlic, or any other topping you'd like and roll them gently into the dough.
Transfer the dough to parchment paper. Poke all over the dough with a fork. Slice it into 2-inch squares or your preferred shape.
Bake at 350°F for about 25 minutes or until golden brown. Midway through baking, move the crackers around the baking sheet to promote even cooking.
Remove the crackers from the baking sheet to a wire cooling rack. Let them rest and cool to room temperature before serving.