Credits to Fermentation Nation Rising!

Ingredients

• 1 cup all-purpose or white whole wheat flour
• 1 cup sourdough starter discard
• 3 tbsp olive oil
• 3/4 teaspoon salt, plus more for sprinkling
• 3 tbsp nutritional yeast
• 1/2 teaspoon garlic powder

Instructions

1. In a large bowl, mix together the flour, sourdough starter, olive oil, salt, nutritional yeast, and garlic powder to create a smooth, not sticky, dough.
2. Divide the dough in half, then shape each section into a small rectangular slab. Cover with plastic wrap, then place in the fridge for at least 30 minutes to help firm up the dough.
3. Preheat the oven to 325 F. Remove the dough from the fridge, then very lightly flour a piece of parchment paper, a rolling pin, and the top of the dough.
4. Place the dough on the parchment paper and roll until it is about 1/16 inch thick, about the same thickness as a nickel. Transfer the parchment paper with the dough onto a baking sheet, then lightly brush with more olive oil and sprinkle more salt on top.
5. Cut the dough into squares, then prick each square with the tines of a fork. Bake the crackers for 17 to 20 minutes, until the squares are starting to brown around the edges. Midway through, rotate the baking sheet from front to back to help the crackers brown evenly.
6. Remove from the oven and let cool completely.

Natalie’s notes

Made 6/7/24. Needed more nutritional yeast, and would make with all-purpose flour and not white whole wheat next time. Need to roll out thinner than you think. Otherwise they get puffy and won’t crisp up.