Sourdough Discard Crackers

These crackers are really delicious!  To ensure they are crispy, roll them as thin as you possibly can!

Ingredients:

400 g. sourdough discard (starter)
200 g. flour
18 g. fine salt
pinch of baking powder
water as needed
1 Tbsp Olive Oil

Seasonings: (about 1/2 tsp. of each)

Rosemary
Basil
Oregano
Marjoram
Thyme

Optional:

shredded cheese to mix in or sprinkle on top (1/4 C)

Mix all ingredients together (except cheese to sprinkle on top if using), adding only enough water to make it a workable yet firm dough.  Knead a few times and place in a lightly oiled bowl.  Cover snugly with plastic wrap and leave on counter for 16-24 hours.  

Preheat oven to 350.  Roll dough out between two pieces of parchment paper (you may want to divide the dough in half and work in two batches), roll as thin as possible into a rectangle large enough to fit on your baking sheet (I prefer a flat sheet with no sides).  If sprinkling with cheese do so now.  Use a pizza cutter to score crackers in any size you like, leave the jagged edges of the dough in place.  Bake 24 minutes, turning tray halfway through baking.  Test to see if center crackers feel firm enough.  You definitely don't want to underbake these, but be careful not to burn them either!

Cool completely on baking rack and store in a tightly sealed container (if you don't eat them all)