Sourdough Crackers

Combine both flours, sourdough discard, Parmesan cheese, fresh herbs, and oil.

Form the dough into a ball. It shouldn't be sticky or tacky.

Divide the dough into two equal rectangle-shaped portions. Wrap tightly in plastic wrap, and refrigerate.

Preheat the oven, and roll the dough out onto 2 large pieces of parchment paper.

Brush with olive oil, sprinkle with sea salt, and cut into 1-inch squares. Prick the squares with a fork.

Bake until the edges are lightly browned.

Store in a sealed container for up to 5 days.

For more recipes, check out More Than Meat and Potatoes.