- 100g mature 100% hydration sourdough starter (sourdough discard)
- 55 g or 1/4 cup extra virgin olive oil
- 62g or 1/4 cup milk (plant-based or dairy)
- 15g or 1 tablespoon honey (or maple syrup)
- 5g or 1 teaspoon apple cider vinegar
- 100g or 3/4 cup all purpose flour
- 60g or 1/2 cup spelt or whole wheat flour
- 8g or 1 tablespoon nutritional yeast
- 6g or 1–1/2 teaspoon kosher salt
- 1/2 cup loosely packed chopped fresh leafy herbs such as chives, dill or parsley or reduce amount to 2-3 tablespoons finely chopped strong flavored herbs such as rosemary, thyme or sage
- Measure wet ingredients into a mixing bowl and stir with a fork to combine.
- Add flours, salt, nutritional yeast and herbs to the mixture and knead into ball.
- Wrap tightly with plastic wrap and refrigerate for 8 hours or overnight or up to 24 hours before baking.
- Preheat oven to 350˚F and get four sheets of parchment paper and 2 half baking sheets ready.
- Divide dough in quarters and roll out one piece directly onto a sheet of parchment paper. Keep the other pieces of dough covered while you work. Roll the dough as thin as you can about 1/16-1/8″ thick.
- Slide the dough and parchment onto a baking sheet and repeat with the second piece of dough.
- Bake the first 2 trays for about 15 minutes, rotating the trays half way through baking, at 350˚F, until they are golden brown. Keep a close on on them in the last few minutes as they can burn easily because they are so thin.
- Roll out the other 2 sections of dough while the first two sheets are baking.
- Transfer the cracker sheets to cooling racks and then bake the second batch on the baking sheets as before.
- The crackers should harden as they cool. Break them up in rustic pieces and store them in a airtight container for up to 1 week.
- Feel free to swap or change up the flours in this recipe to all whole wheat or a mix of whole grains.
- Add seeds or chopped nuts to the dough or press into the top when rolled out.