sourdough rosemary crackers
these crispy, aromatic crackers are the perfect way to use up large amounts of sourdough discard. they are the perfect addicting combination of salty, savory, and tangy.
formula
- 1 cup unfed sourdough starter, 80% hydration (254 g)
- ¾ cup whole wheat flour (98 g)
- 4 tbsp olive oil (32 g)
- 4 tbsp chopped fresh rosemary (12 g)
- 1½ tsp kosher salt (5 g)
- 1 tbsp-ish flaky sea salt (to top, to taste)
method
- combine starter, flour, oil, rosemary, and kosher salt together in a medium sized bowl. dough should be soft and pliable, not wet and sticky, nor dry and stiff.
- knead into a ball for 1-2 min. cover and let rest for at least 1 hr, up to overnight at room temperature. i usually let it rest for 4 hrs.
- preheat oven to 350°F. take out 2 baking sheets and set aside.
- generously flour your surface. i use wheat flour, but you can use whatever flour you have on hand.
- divide dough into 4 sections with a bench knife.
- take one section of the dough.
- as if you were rolling out pie crust or pasta, roll out each dough section into a thin, flat, rectangular piece. you want to roll out your crackers as thin as you can without the dough tearing when lifting. go as thin as you can go! flip over and rotate as needed to get an even thickness.
- place 2 flat dough pieces horizontally per baking sheet. i smoosh the edges together so they become one piece.
- top with flaky salt, to taste. i usually use a bit less than 1 tbsp to cover all 4 sections.
- using a knife or pizza cutter, cut dough into approx. 2" x 2" squares.
- bake for 20-25 minutes on the middle rack, or until crackers turn golden and are crispy. rotate halfway through if your oven heats unevenly. these can burn or overbake quite quickly so take care to check on them.
- crackers may firm up a bit once out of the oven. let cool on a cooling rack for at least 15 minutes before eating.