SOURDOUGH ROSEMARY CRACKERS
If you love making your own sourdough bread, don't toss out the discard every time you feed and refresh your starter. Turn this flavorful, but unused, product into amazingly delicious (and amazingly easy to make) homemade crackers. With just the right amount of crunch and flavor, you won't be able to stop snacking. Fully cooled crackers can be stored in an airtight container at room temperature for up to 1 week.
Provided by ChefJackie
Categories Bread Yeast Bread Recipes Sourdough Bread Recipes
Time 45m
Yield 90
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine flour, sourdough starter discard, olive oil, rosemary, and kosher salt in a bowl. Mix with a wooden spoon to incorporate the ingredients. Turn out onto a work surface and knead until a smooth dough forms. Divide the dough into 2 pieces and shape each piece into a small rectangle.
- Lightly flour a large sheet of parchment paper and place 1 piece of dough on top. Lightly flour top of dough, roll into a large, 1/16-inch thick rectangle, and cut into 1 1/4-inch squares. Spray tops with cooking spray and sprinkle with flaked sea salt. Carefully transfer the parchment paper and dough to a baking sheet. Repeat with remaining dough.
- Bake in the preheated oven until crackers are golden brown, about 24 minutes, turning halfway through.
- Remove from the oven and let cool on a baking rack.
Nutrition Facts : Calories 14.7 calories, Carbohydrate 1.8 g, Fat 0.7 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 0.1 g, Sodium 31.8 mg, Sugar 0.1 g
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Sarah Stewart
[email protected]I made these crackers for a picnic and they were a huge success! Everyone loved them. They are so easy to make and they are perfect for any occasion.
MRBOSSFORTHEWIN 2020
[email protected]These crackers were very easy to make and they turned out perfectly. I will definitely be making them again.
Andrea Blue
[email protected]I love the combination of sourdough and rosemary in these crackers. They are so flavorful and addictive. I can't stop eating them!
Brady fun games
[email protected]These crackers were a bit too salty for my taste. I think I would use less salt next time.
Reece Portsmouth
[email protected]I've made these crackers several times now and they are always a hit! They are so versatile and can be served with cheese, dips, or just on their own.
bubacarr sambou
[email protected]These crackers were very easy to make and they turned out great! I used half whole wheat flour and half all-purpose flour and they were still very flavorful.
Nitan Roila
[email protected]I'm not a big fan of rosemary, but these crackers were still really good. The sourdough flavor was very pronounced and the crackers were very crispy.
Emiliano Gutierrez
[email protected]These crackers were a bit too dry for my taste. I think I would add a little more butter or oil next time.
Kashig Gabil
[email protected]I made these crackers for a party and they were a huge hit! Everyone loved them. They are so addictive and flavorful. I will definitely be making these again.
Larry Felton
[email protected]These sourdough rosemary crackers were absolutely delicious! They were so easy to make and had the perfect amount of flavor. I loved the crunch of the crackers and the subtle rosemary flavor. I will definitely be making these again!