Ingredients for the rolled method
| Ingredient | Amount |
|---|---|
| Unfed sourdough discard | 227 g |
| Golden wheat flour as specified by the source | 113 g |
| Flaky sea salt | ½ teaspoon for the dough |
| Unsalted butter at room temperature | 57 g |
| Dried herbs | 2 tablespoons, optional in the source |
| Oil and coarse salt | A light brushing and sprinkle for the top |
The source recipe yields about 100 small crackers. Use the flour and consistency specified in that recipe for the first batch. This dough is rolled after chilling. A pour-and-spread cracker recipe uses a different thickness cue and bake time. Decide which method you are following before you weigh the ingredients. [1]
Roll, cut and bake
- Mix the discard, flour, salt, butter and any herbs into a cohesive dough. Divide into two flat pieces, cover and chill for about 30 minutes, until firm enough to roll.
- Heat the oven to 350°F (about 177°C). Roll one piece on lightly floured parchment. Aim for a roughly even 1.6 mm sheet and check the middle before cutting.
- Move the sheet and parchment to the baking tray. Brush lightly with oil and add the topping salt as directed. Cut into roughly 1¼ inch squares and prick each with a fork. Repeat with the second piece.
- Bake about 20–25 minutes in the published method, rotating the trays as it directs. Check colour across the sheet. Remove fully baked crackers and cool before judging the snap. [1]
Why the middle can stay soft
The perimeter tends to become thinner as you roll. If the centre is thicker, the outside can brown while the middle still bends. Compare both areas after cooling. For the next tray, roll through the middle in several directions and check its height before cutting. Keep the width roughly even, but a ragged outside edge is fine. [1]
| What you find | What to change next |
|---|---|
| Brown edges and a pale, bending centre after cooling | Roll the middle thinner and compare both areas at the end of the bake. |
| Large bubbles lifting the crackers | Check that you pricked the pieces before baking. |
| Crackers felt soft hot and snapped after cooling | Record the cooled result. Give the next batch the same cooling check. |
| Crackers were crisp after cooling but softened in storage | Pack them only after fully cooling and follow the source’s storage guidance. |
For an easy repeat, note the tray position, whether you baked one or two sheets, the bake time and where the soft pieces came from. Use a centre cracker and an edge cracker for the same comparison next time. Cook the dough fully before tasting. [1] [2]
Crispy Crust’s planned recipe log would let you keep a rolled-sheet photo with the discard weight, tray notes and the cooled texture. That helps if the first tray crisps well and you want to repeat it with another batch of discard.
Give each sheet the same thickness check
Set one slab aside while you roll the other. Before cutting, compare the centre and the part just inside the rough edge. If one side is thicker, roll across that section again while the sheet is still intact. After baking, check a centre piece and a corner piece from each tray. If only the lower tray browned unevenly, review oven position before changing the discard or the dough. Keep the raw thickness and cooled texture in the same note. [1]
Find a discard recipe by grams available and compare the original recipes before choosing what to make.