Transform your sourdough discard into elegant crackers perfect for cheese boards or snacking. The combination of fresh rosemary and flaky sea salt creates a sophisticated flavor that rivals store-bought artisan crackers.
Ingredients
- 1 cup sourdough starter discard
- 1 cup Unbleached All Purpose Flour
- 2 tablespoons Extra Virgin Olive Oil
- 1 tablespoon fresh Rosemary (Herb), minced
- 1 teaspoon Flaky Sea Salt
- 1/2 teaspoon Redmond Real Salt
- 2-3 tablespoons water, as needed
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Preheat oven to 450°F. Combine sourdough starter, flour, olive oil, minced rosemary, and fine salt in a large bowl.
- Mix until dough comes together, adding water 1 tablespoon at a time if needed to form cohesive dough.
- Roll dough very thin (about 1/8 inch) on a floured surface. Transfer to parchment-lined baking sheets.
- Brush lightly with olive oil and sprinkle with flaky sea salt. Score into rectangles or squares.
- Bake 12-15 minutes until golden and crispy. Cool on baking sheets before breaking along scored lines.
Notes
- Store in airtight container for up to 1 week.
- Substitute Thyme or Oregano for different herb flavors.
- Add Garlic Powder for extra savory note.
- Roll as thin as possible for maximum crispiness.
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