What You'll Need
1 cup (227g) sourdough discard
1 cup (120 g) Arizona Durum Flour
4 tbsp (57 g) unsalted butter, room temperature
1/2 tsp flaky salt, plus more for sprinkling
olive oil, for brushing
Optional: chopped herbs and edible flowers (thyme, rosemary, viola, calendula, cornflower)
Recipe contributed by Coco et Sel.
Directions
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Mix together the sourdough discard, flour, butter, salt and two tablespoons of chopped herbs and flowers (herbs & flowers are optional).
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Divide the dough in half, and shape each half into a ball. Wrap with plastic wrap and flatten into a disc. Refrigerate for 30 minutes, or overnight.
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Preheat the oven to 350.
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Place one of the balls of dough between two pieces of parchment paper. Use a rolling pin to roll the dough to 1/16th inch. Brush the top with olive oil, and scatter the optional herbs and flowers. Place the parchment on top and roll once more to adhere the flowers to the dough. Sprinkle flaky salt on top. Repeat with the second dough.
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Cut into desired shape and prick the dough all over with a fork, this will prevent the crackers from puffing up as they bake.
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Freeze for 10-15 minutes. Bake for 20-25 minutes, until golden brown. Remove from the oven and place the pan on a rack to cool completely.
