My sourdough bread needs work, but one of my readers suggested a sourdough cracker recipe for the discards. It works wonderfully! Much easier than unleavened crackers, as well as lighter and crispier. Because of our relative humidity, I do leave my crackers to cool in the oven and this time forgot to crack the oven door, so the crackers are dark, but still taste good.

I left out the herbs this time around since my kids aren’t always keen on added flavor, but there are so many possibilities to explore with additions! Yum!