Sourdough Crackers with Rosemary

Like every millennial currently in lockdown, i’m obsessed with my sourdough starter. And because throwing any food away makes me feel guilty I needed to find recipes that would use up my sourdough discard that wouldn’t require making a loaf every day. It took a few attempts but I’ve finally adapted this sourdough cracker recipe and its perfect! I imagine these would last a week in a box but honestly none of these have made it past the first day because they’re so moorish!

n.b you need a nice bubbly starter – fed 3-6 hours before you make these

 

Sourdough Crackers with Rosemary

Course: Snack
Keyword: crackers, rosemary, salty snack, sourdough
Servings: 12 crackers

Ingredients

  • 300 g Sourdough starter fed within 12 hours
  • 50 g Extra virgin olive oil
  • 5 g Table salt
  • Sprinkle Corse sea salt
  • 5 g Dried or fresh rosemary

Instructions

  • Measure out the starter, oil, table salt and rosemary
  • Whisk together until you can’t see any of the oil
  • Spread out evenly on a baking tray – it won’t cook evenly if its not even so take your time
  • Sprinkle crunchy salt and some extra rosemary on top
  • Bake at 180 degrees for 20 minutes, pull it out and cut into squares with a pizza cutter or large knife (it will still be soft at this point don’t worry), bake for another 20-30 minutes or until golden brown
  • Enjoy with dips like hummus, salsa or spinach dip