Step 1

Mix together the flour, salt, sourdough discard, butter, 1 tsp olive oil and 15 g of parmesan cheese. Give a good grinding of pepper. I use my hands to work it into a smooth dough. (the remaining 5 grams of parmesan is reserved for sprinkling the dough later)

Step 2

Shape the dough into a rectangle, cover with plastic wrap, and stick it in the fridge for at least 30 minutes to chill and firm up.

Step 3

When you're ready to bake heat the oven to 350°F.

Step 4

Lightly flour your rolling pin and the top of the dough. Cut the dough into 2 equal pieces then roll each of them out to about 1/16" thick. That's around the thickness of 2 credit cards stacked on top of each other.

Step 5

Lift the dough and parchment onto a baking sheet then brush it with olive oil, sprinkle with coarse sea salt and the remaining 5 grams of parmesan cheese. Finally do a few grinds of fresh cracked pepper on top. For thin crackers you'll need 2 baking sheets for cooking. One for each dough you roll out.

Step 6

Cut the dough into squares or rectangles.

Step 7

Bake the crackers for 25 to 30 minutes or until they're nicely golden on top.

Step 8

Let cool then store in an airtight container.