By Melissa Woodley

Sourdough starters are demanding! They’re constantly hungry and you spend hours feeding them, only to have to throw away the discards with each feed. If you’re one of the many keen bakers who attempted to conquer the sourdough during quarantine, then this zero-waste recipe is your new best friend! It makes the best thin, crispy and tangy crackers that are perfect for pairing with hummus, cheeses or enjoying on their own. What’s better is that it only uses 4 core ingredients – too easy.

Ingredients:

• 1 cup sourdough starter
• 1 cup flour of your choice (wheat, rye or spelt flours work best)
• 1/4 cup olive oil
• Pinch of salt
• Any flavours you’d like – rosemary, pepper, sesame seeds etc

Preheat the oven to 180 degrees C.

1. Mix the sourdough starter with the flour
2. Add the olive oil and a generous pinch of salt
3. Add in any additional goodies you’ve chosen
4. Combine until it forms a smooth dough
5. Roll out the dough until it is as thin as possible
6. Slice into cracker sized pieces, prick the centre of each piece with a fork and sprinkle with sea salt
7. Bake for 20-30 minutes or until golden brown
8. Leave to cool and then crack into pieces!

Tip: Store a separate glass jar of sourdough discard in your fridge until for use!