Because you've found the absolute easiest one.
, a column where we talk you through the process of making the dishes and drinks we can make with our eyes closed.you’re trying to maintain—you have a lot of starter discard. For the uninitiated: Every time you feed a sourdough starter, you must first remove about half of the existing mixture. And when you have more than you know what to do with, it’s tempting to shovel it into the garbage .
Lay a piece of parchment paper on a work surface and roll out one ball of dough into as big and thin a sheet as you can without tearing it. Dimensions don't really matter here: as long as it’ll fit on a sheet pan, it’s perfect. Transfer the parchment to the pan, then brush the surface of the dough with a bit more olive oil. If you have more sheet pans, you can prepare all three cracker sheets at once, or you can bake in shifts.
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