Now you’ve got the hang of making sourdough bread during lockdown why not make this using the starter that would normally be discarded?

They are easy to make, very thin and crispy. Perfect for replacing crisps as a snack or with your favourite cheese.

Ingredients marked with (W) available from Weigh Ahead

• 200g mature sourdough starter (100% hydration)
• 60g plain flour* (w)
• 60g whole wheat flour* (w)
• 2 tablespoons (12g) rye flour* (w)
• 3 tablespoons extra virgin olive oil (w)
• 1 tablespoon dried herbs de Provence (w)
• ½ teaspoon fine sea salt (w)
• Maldon flake salt, for topping

*You can use any combination of flour you like as long as the total weight is the same as above.

Method:

1. Combine sourdough starter with flours, olive oil, herbs and salt. Mix to combine, kneading until the dough comes together in a smooth ball.
2. Cover and refrigerate for at least 30 minutes or up to 24 hours.
3. Preheat oven to 180 degrees C. Line two baking sheets with parchment.
4. Pull off walnut sized pieces and roll out on a floured surface as thin as you can.
5. Spread them out on to the baking sheets (you will need to do this in 2 batches).
6. Spritz or brush lightly with water; sprinkle with flake salt.
7. 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.
8. Let cool, then transfer crackers to a cooling rack. Repeat with remaining dough.
9. Crackers will keep in an airtight container at room temperature for up to one week.