Soudough Discard Crackers

I hear a lot of sourdough bakers mention the waste of flour during the sourdough mother feeding process, but there's absolutely no reason to waste any flour at all. 
When I'm baking loaves regularly (four days a week) there's never any waste to deal with because I'm feeding and using the sourdough mother with each bake.
You can read about my method of sourdough baking here and here 
At the moment though, I'm not baking loaves for selling in the Farm-gate stall, so I'm baking just a couple of loaves each week.
There is discard, but not waste.
Our supply of shop bought crackers has been eaten, and as I'm still not going into shops (sixth week of no shopping) I searched for a recipe.
I can't tell you how many times I have attempted to make crackers, only to end up with hard lumps of unchewable cooked dough that were good enough for dogs only.
So I searched and found lots of recipes for these Lavosh style crackers. I've seen them for sale in gourmet  shops, but crikey, I could buy enough food to feed us for three days for the cost of one pack of those fancy crackers.
As you will know me by now, I can never stick to a recipe. I almost never have exactly the correct  ingredients on hand, so I substitute, plus I like to find an easier way without all the palaver. Honestly, some recipes go on and on don't they?
So, for the purposes of recording this (fluke?) success for future reference and for anyone else who may want to whip up a few,  here is my new crackers recipe.
So save your excess sourdough mother in a separate bowl or jar in the fridge. There are lots of ways to use it up.

  
Sourdough Discard Crackers - Often called Lavosh or Bark (in the Barossa

200g sourdough mother - It need not be active but should not be smelly.
1 cup (120g) bread flour - I used white unbleached
2 desert spoons of olive oil
1/2 teaspoon fine salt

Salt flakes, sesame seeds, chopped herbs, poppy seeds -  Choose one or more for topping.

In a bowl combine sourdough starter with flour, olive oil, and salt. Mix to combine until it comes together as a medium stiff dough. If it feels too dry add a dribble of water, 1 teaspoon at a time. It should be the consistency of pastry.  Work it into a ball, wrap up to be airtight and place in the fridge for at least 30mins and up to 24hrs.
The recipes all said to wrap it in cling wrap but I used a waxed food wrap because that's what I have.

The next bit is just like rolling out pasta. I use a hand-wind pasta machine, but if you think you can roll it thinly with a rolling pin do have a go. If you're OK with rolling pasta you'll be fine with this too.
Pre-heat oven to 180 degrees C (350 degrees F)
Break off small lumps of dough, roll into an oblong shape on a floured bench with your fingers. Roll the flattened oblong dough shape through the thickest setting on your pasta machine. Don't forget to dust your pasta machine with flour first. Work your way through the settings until the dough is thin. I stopped rolling at number 7on the dial.
It takes a bit of dexterity but honestly, if I can do it, so can you. If you haven't rolled pasta before you will work it out, just persevere. Practice makes (almost) perfect.
Lay long thin sheets onto baking trays lined with parchment paper. Do not overlap. You may want to cut the shapes into smaller pieces to fit more easily on the trays.
Spritz with water using a spray bottle and, working quickly, sprinkle lightly with salt flakes, plain sea salt or Himalayan salt. Then sprinkle on your toppings of choice.
Put trays in oven. Cook for approximately 10 mins, rotating the trays mid way through. They will burn very quickly, so watch carefully.
When cooked, place on cooling racks until cool, before packing away in airtight jars.
Repeat with remaining dough. This amount made two large jars of crackers.
I have no idea how long they will maintain their crispness, but I estimate maybe a week. Ours will be eaten before the end of the week. 

Apart from all the obvious ways to enjoy crackers, they were a delicious accompaniment to our lunch of leftover Moroccan Beef stew, having eaten all of the couscous last night.

There are so many ways to use up sourdough discard. Crumpets and pancakes are delicious, and very high in carbs too, which is not such a good thing, so I'm super excited about these light and versatile crackers.

I'd love to know how you go with making these.

Cheers,
Sally XX