Sourdough Rosemary Crackers Food
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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- Mix it up. Start by combining all of your ingredients in a bowl. I used all-purpose flour in this recipe, but you can swap it out with whole-wheat flour or a combination of spelt or buckwheat flour and all-purpose flour for a healthier twist.
- Turn it out. As soon as it's too hard to mix, turn it out onto a work surface and knead by hand a few times until a smooth dough forms. It shouldn't be too sticky, so there's no need to flour the countertop if your surface is nice and smooth.
- Split it. It may look like a small amount of dough, especially compared to a loaf of bread, but this makes a lot of crackers. Divide the dough in half and form it into two evenly shaped rectangles.
- Let's roll. For the crispiest crackers, you want to roll the dough out as thin as possible. Work on top of a piece of parchment paper, lightly floured, so once the dough is rolled you can easily transfer it to a baking sheet.
- Make the cut. Cut the dough into the desired size and shape of cracker. To keep it easy, we went with 1 ¼-inch squares (the size of your favorite cheesy cracker).
- Bake and rotate. Spray lightly with cooking spray (or carefully brush with olive oil) and sprinkle with flaked salt. Because these crackers are so thin and delicate, and because ovens often have hot and cold spots, it's important to rotate the baking sheets halfway through the bake time.
- Cool it. You're going to be tempted to eat these right away, BUT for the best texture, let them cool completely before you start snacking.
SOURDOUGH CRACKERS | KING ARTHUR BAKING
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4.9/5 Total Time 1 hr 25 minsServings 20Calories 57 per serving
- Mix together the flour, salt, sourdough starter, butter, and herbs to make a smooth (not sticky), cohesive dough., Divide the dough in half, and shape each half into a small rectangular slab.
- Cover with plastic wrap, and refrigerate for 30 minutes, or up to a couple of hours, until the dough is firm., Preheat the oven to 350°F., Working with one piece of dough at a time, very lightly flour a piece of parchment, your rolling pin, and the top of the dough., Place the dough onto the floured parchment and roll it about 1/16" thick.
- Just try to make it as even as possible., Transfer the dough and parchment together onto a baking sheet.
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- 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.
- generously flour your surface. i use wheat flour, but you can use whatever flour you have on hand.
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