Sourdough Discard Crackers Recipe with Rosemary
Prep Time
30 mins
Cook Time
20 mins
Total Time
50 mins
Add addictive Sourdough Discard Crackers from our easy recipe to your charcuterie board and snacking routine with a sustainable twist.
Servings: 85 crackers
Ingredients
- ¾ cup (7 ½ oz/213 g) unfed sourdough starter
- ¼ cup (2 oz/57 g) butter, softened
- 1 heaped tablespoon chopped fresh rosemary
- 1 cup (5 oz/142 g) all-purpose flour
- Olive oil, for brushing
- Flakey sea salt, for sprinkling
Instructions
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In a medium bowl, mix together the starter, butter, and rosemary until well combined.
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Add the flour and mix until you get a smooth dough. Wrap up the dough well and refrigerate for at least 1 hour to firm up.
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Preheat the oven to 375°F (190°C) fan assist and set aside two baking sheets lined with parchment.
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Divide the chilled dough in half. On a lightly floured surface, roll out the dough as thin as possible (1/16th inch/ 1 ½ mm). Transfer to the prepared baking sheets.
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Brush each dough with oil and sprinkle with flakey sea salt. Then, use a pizza cutter to cut the dough into 1 ½ inch (3 cm) squares.
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Prick each square with the tines of a fork, then bake for 16-18 minutes, until the edges are just beginning to brown. Take care not to get too brown or they will not taste as good.
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Store the cooled crackers in an airtight container at room temperature for up to one week.