Sourdough Whole Wheat Crackers *

 8 oz sourdough discard

4 oz warm water

5 oz all purpose flour

3/4 oz honey

1 oz butter, melted

2 tsp salt

1 Tbsp crushed red pepper flakes

5 oz whole wheat flour

1 egg white, whisked until foamy

Sesame seeds for topping

In bowl of stand mixer, combine sourdough discard, water and all purpose flour.  Mix to form a thick batter.  Cover the bowl and set aside for 30-60 minutes.  Add honey, butter, salt, red pepper flakes, and whole wheat flour.  If using a stand mixer, switch to the dough hook.  Knead the dough for 5 minutes until it forms a cohesive dough that clings to the hook and clears the sides of the bowl.  If working by hand, knead 5-6 minutes.  Turn dough onto a lightly floured work surface and knead to form a smooth ball.  Place the dough into a lightly oiled bowl, turn once to coat the dough.  Cover tightly and est at room temperature for 1 hour or refrigerate for as long as 2 days.  Divide the dough in half.  Roll each piece to a rectangle about 1/4 inch thick, using enough flour to keep it from sticking to the surface.  Transfer the dough to a piece of parchment paper and continue rolling until the dough is about 1/8 inch thick.  If there is too much dough to fit on a large baking sheet, trim to fit.  Trim edges to make a neat rectangle.  Using a pizza cutter, cut dough into 2x2 squares.  Don't pull crackers apart.  Brush crackers with egg white and sprinkle with sesame seeds (and additional crushed red pepper if desired).  Pat the seeds to stick them to the dough.  Slide the paper onto a baking sheet. Repeat process with remaining dough.  After crackers are on baking sheet, preheat oven to 375.  Allow the crackers to rise while the oven preheats.  Bake crackers until golden brown and crisp, about 10-15 minutes.  Cool on rack for 5 minutes.  Break apart crackers.  Cool completely.  Stored in air tight container, crackers will keep well for a week.