Rosemary Discard Crackers

Method

1. 1

   Stir the discard, oil, fine salt, rosemary, and flour into a stiff dough. If it is too sticky to knead, add flour 5 grams at a time. Cover and rest 20 minutes.

2. 2

   Heat the oven to 350°F. Divide the dough in two. Roll each piece on parchment as thin as you can, nearly see-through. Thinness is what makes a cracker, not a cookie.

3. 3

   Dock the dough all over with a fork so it does not balloon. Brush very lightly with water or olive oil and scatter flaky salt.

4. 4

   Bake on the parchment 14 to 20 minutes, until golden and dry, rotating the pan if one side browns first. If the center is still pale, give it a few minutes more.

5. 5

   Cool on the pan. They crisp as they cool. Break into pieces and keep them in a tin. If they soften on a humid day, re-crisp them for 3 minutes in a warm oven.

From the kitchen

• These are the right thing beside soup, or in a lunch tin, or when someone arrives and you have cheese and nothing else planned.
• The same dough takes sesame seeds or a little cracked pepper. Keep the salt honest. A pale cracker tastes flat.