Sourdough Discard Crackers in 40 Minutes

Instructions:

1. Whisk together the sourdough discard and olive oil. Whisk until the mixture is smooth and the oil is fully incorporated.
2. Stir in the fine sea salt and garlic powder. Note: Ensure there are no salt clumps.
3. Add all purpose flour one tablespoon at a time. Stir until the mixture is a thick paste rather than a pourable batter.
4. Place the dough onto a large piece of parchment paper.
5. Cover the dough with a second piece of parchment or a silicone mat.
6. Roll the dough with a rolling pin. Flatten until it is 1/8th of an inch thick and almost translucent.
7. Remove the top parchment sheet.
8. Sprinkle sesame seeds, poppy seeds, and flaky salt over the surface. Press seeds lightly with your palm to lock them in.
9. Score the dough into squares using a pizza cutter. Note: You don't need to separate them.
10. Slide the parchment onto a baking sheet. Bake at 325°F (160°C) for 20–25 minutes until the edges are deep mahogany brown and the center is firm.