Here's the perfect solution to your discarded sourdough dilemma. The rosemary, while optional, complements the tang of the sourdough perfectly. We're addicted to these crackers, dipped into some healthy hummus.

PREP: 25 mins. to 38 mins.

BAKE: 20 mins. to 25 mins.

TOTAL: 1 hrs 25 mins. to 1 hrs 33 mins.

YIELD: about 100, 20 servings

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113g King Arthur Premium Whole Wheat Flour or White Whole Wheat Flour

½ teaspoon sea salt

248g sourdough starter, unfed/discard

57g unsalted butter, room temperature

2 tablespoons dried herbs of your choice, optional

oil for brushing

coarse salt (such as kosher or sea salt) for sprinkling on top

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1. Mix together the flour, salt, sourdough starter, butter, and optional herbs to make a smooth(not sticky), cohesive dough.

2. Divide the dough in half, and shape each half into a small rectangular slab. Cover with plastic wrap, and refrigerate for 30 minutes, or up to a couple of hours, until the dough is firm.

3. Preheat the oven to 350°F.

4. Very lightly flour a piece of parchment, your rolling pin, and the top of the dough.

5. Working with one piece at a time, roll the dough to about 1/16" thick. The dough will have ragged, uneven edges; that's OK. Just try to make it as even as possible.

6. Transfer the dough and parchment together onto a baking sheet. Lightly brush with oil and then sprinkle the salt over the top of the crackers.

7. Cut the dough into 1 ¼" squares; a rolling pizza wheel works well here.

8. Prick each square with the tines of a fork.

9. Bake the crackers for 20 to 25 minutes, until the squares are starting to brown around the edges. Midway through, reverse the baking sheets: both top to bottom, and front to back; this will help the crackers brown evenly.

10. When fully browned, remove the crackers from the oven, and transfer them to a cooling rack. Store airtight at room temperature for up to a week; freeze for longer storage.

TIPS FROM OUR BAKERS

• Note: Thanks to reader feedback, as of 9/20/17 we've reduced the baking temperature to 350°F. This should avoid any burnt crackers!