Easiest Sourdough Discard Crackers

Come closer so I can tell you my deepest, darkest baking secret: I don't like using a rolling pin. I find it a pain to wait for refrigerated doughs like pie crust or pastry to temper, and, if I can be completely honest, my countertops are always too cluttered to find the space to roll. Since this week's Bake of the Week,Easiest Sourdough Discard Crackers, requires no rolling pin, you can imagine how thrilled I was to develop this recipe.

The cracker batter consists of just FOUR INGREDIENTS (sorry not sorry, I believe this should be yelled) and is mixed by hand, in one bowl, in about five minutes. Then here's the part I love most: Instead of being rolled out, the batter is simply poured onto a parchment-lined baking sheet, spread into a thin layer using asmall offset spatula, sprinkled with toppings, and baked until golden brown.

These crackers call for a full cup of sourdough discard, making this a fantastic recipe to bake every time you feed yourstarter(or whenever you notice that discard is slowly taking over critical refrigerator real estate). I love sprinklingArtisan Bread Toppingon top to add a delicious blend of flavors and textures; toasted sesame seeds and crunchy sunflower and poppy seeds are also perfection!

I'll leave you with one pro tip for consistent crackers: Be mindful to spread the thin batter as evenly as possible so all crackers achieve the same level of crispiness.

Oh snap,