I tend to make «sourdough discard crackers» if I have leftovers. It works well timing wise, I'm in the kitchen doing the initial stretching of my loaf anyways.
- 1 cup (227g) sourdough starter, unfed/discard - 1 cup (113g) White Whole Wheat Flour or WW Pastry Flour - 1/2 teaspoon salt - 4 tablespoons (57g) butter, room temperature (or 50/50 butter/olive oil) - 2 tablespoons dried herbs, of your choice, optional - coarse salt for sprinkling on top
Mix well and knead briefly. Let sit out for 30min-6hrs. Roll out thinly, cut (deep score) into rectangles, prick w/fork, brush with water and sprinkle flaky salt on top. Bake @ 350 for 20-25 min