"Cheesy" Sourdough Discard Crackers

Ingredients

• 1 Cup Flour (Bread flour or all purpose, we have used both successfully!)
• 1 Cup Unfed Sourdough Starter
• 1/4 Cup Olive Oil
• 1/4 Cup Nutritional Yeast
• 1 Tablespoon Onion Powder
• 1 Tablespoon Dried Herbs of your choice (Oregano, Thyme, Rosemary, etc.)
• 1 Teaspoon Garlic Powder
• Pinch of Salt

Instructions

1. In a medium sized bowl, use a large fork or Danish dough whisk to mix together the flour, nutritional yeast, onion and garlic powder, along with any dried herbs of your choice. We really like to use some dehydrated kale powder in these!
2. Add in the olive oil and sourdough starter and mix to combine. Once the dough starts to form, use your hands to lightly knead the cracker dough into a ball. 
3. Divide the dough into two balls. Wrap or cover the dough and place in the refrigerator for at least 30 mins to rest.  You can leave cracker dough in the refrigerator overnight; just be sure it is wrapped tightly to prevent the dough from drying and becoming crumbly.
4. When you are ready to bake your crackers, remove the dough from the refrigerator and preheat your oven to 350 degrees. 
5. Roll your cracker dough into thin sheets. We like to place the dough in between two pieces of parchment paper and use a rolling pin to roll as thin as possible and prevent sticking.  *We recently started using a pasta machine attachment for our mixer and love the uniformity and thinness this provides! But parchment paper and a rolling pin will work just fine.
6. When your crackers are rolled to your desired thickness, transfer the dough to a parchment lined sheet pan. Cut the crackers into your desired shape and sprinkle with a pinch of salt. A pizza cutter works great for this! Don't worry about any ugly edge pieces, they turn into the most delectable little crispy bits that are great to eat on their own or as a salad topper!  If you are feeling fancy, use a kitchen skewer to add a little hole to the center or each cracker. 
7. Continue this process until you have rolled out all of your cracker dough. We usually end up with 3 sheet trays of crackers!
8. Once all of your crackers are rolled and cut, bake for 15-20 mins. Keep an eye on them and rotate the sheet trays in your oven regularly to help prevent any uneven baking. The baking time is fully dependent on the thickness of your cracker dough, so keep an eye on them. When the crackers are done, they should turn slightly darker around the edges. 
9. Remove crackers from the oven and allow them to cool before enjoying. Store in an airtight container at room temperature for up to a week.