MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Sourdough Crackers With Olive Oil & Herbs
 Categories: Appetizer, Snack, American, Italian
      Yield: 16 Servings

      1 c  Mature sourdough starter
           -(100% hydration)
    1/2 c  All-purpose flour
    1/2 c  Whole wheat flour
      2 tb Rye flour *
      3 tb Extra virgin olive oil
      1 tb Dried herbs de Provence
    1/2 ts Fine sea salt
           Maldon flake salt; for
           -topping

  Cooking time: 15 minutes

  Homemade crackers made using leftover sourdough discard. This recipe
  calls for 200 grams of mature starter, which is about what I end up
  with baking a single loaf. If you have more or less starter, you can
  easily scale this recipe as needed.

  In a bowl, combine sourdough starter with flours, olive oil, herbs and
  salt. Mix to combine, kneading until the dough comes together in a
  smooth ball.

  Wrap tightly in plastic wrap and refrigerate for at least 30 minutes
  or up to 24 hours.

  Position oven racks in the upper 1/3 and lower 1/3 of oven; preheat
  to 350 degrees F. Line two baking sheets with parchment or silicone
  baking mats.

  Cut dough in half; put one half back in the fridge while you roll out
  the other. Cut dough again into 4 smaller pieces.

  Roll out each piece into an oblong rectangle. You can do this with a
  rolling pin on a lightly floured surface, or using a pasta roller for
  super thin crackers. I like to roll my dough out to the #6 thickness
  setting (out of 8). If you are rolling by hand, just roll it as thin
  as you possibly can.

  Lay out two oblongs of dough side by side (not overlapping) on each
  baking sheet.

  Spritz or brush lightly with water; sprinkle with flake salt.

  Bake for 12 to 15 minutes or until lightly golden brown and crispy,
  rotating the pans top to bottom and back to front part way through
  baking.

  Let cool, then transfer crackers to a cooling rack. Repeat with
  remaining dough.

  Crackers will keep in an airtight container at room temperature for
  up to one week.

  Recipe by Lindsay Landis

  Recipe FROM: <https://www.loveandoliveoil.com/2019/03/
  sourdough-crackers-with-olive-oil-herbs.html>

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