Rosemary Cheese Crackers
. . . Hate wasting sourdough starter? These crackers are made with discarded sourdough starter and Wheatsome Flour.
- 113 g. Wheatsome Flour
- 2 g. (1/2 tsp) sea salt
- 248 g. sourdough starter, unfed
- 57 g. (1/2 stick) unsalted butter, room temperature
- 2 tblsp dried rosemary, or herbs of your choice
- sea salt
- Mix together the flour, salt, sourdough starter and herbs to make a cohesive dough that is not sticky.
- Divide the dough in half and shape each half into a small rectangular slab.
- Cover with wrap and refrigerate for 30 minutes to 2 hours.
- Pre-heat oven to 350ºF. Cover a large baking sheet with parchment paper.
- Lightly flour your work surface and rolling pin. Roll out one slab of chilled dough to 1/16 inch thick. Cut crackers shapes using a pizza cutter or knife, first trimming the outside edges. Transfer each cracker to the parchment paper and set them close together, but without touching.
- Repeat with the second slab of chilled dough.
- Gather all the trimmed edges, form a new slab and repeat.
- With a fork, prick each cracker. Liberally dust with cracked sea salt.
- Bake crackers for 20-25 minutes at 350ºF until lightly brown, without allowing any crackers to turn dark.
- When done, transfer to a cooling rack.
These crackers are wonderful served with a really good cheddar!