Rosemary Discard Crackers
Crackers are probably my favorite thing to make with sourdough discard. They consistently come out SO well, and you can add an infinite number of herbs and flavors to them! Hope you enjoy these as much as I do. This recipe is based on one from Love and Olive Oil.
For the cracker dough:
135g flour (I use a mix of whole wheat and all purpose)
200g sourdough discard
3 tbsp olive oil or melted butter
1/2 tsp of salt
1 tbsp dried rosemary (or any herb of choice)
Flaky sea salt for the top of the crackers (optional)
Cracker dough rolled out and sliced on the baking sheet.
Baked crackers, cooling.
Mix everything together in a bowl until a ball of dough forms. Use your hands to work it into a soft ball. Wrap it tightly in plastic wrap and stick it into the fridge for 30 minutes or up to a couple of days.
Preheat the oven to 350F, and prepare several baking sheets with parchment paper (or a combination of AP and semolina).
Take the dough out and cut it into several portions. Flour a work surface and begin to roll out one half of the dough - the thinner the better!
Alternately, you can roll the cracker dough through a pasta sheet roller for uniform thickness. I’ve had success doing it either way!
Once you have thin sheets of cracker dough, transfer them to the baking sheets. You can either leave them as big sheets, or now use a pairing knife, pizza cutter, or bench scraper to slice rectangle or square crackers. It’s easier to cut them once the cracker sheet is already on the parchment paper/baking sheet (that way you’re not transferring hundreds of crackers one by one onto baking sheets).
Spritz the top with water and dust with flakey sea salt. Bake for about 15 minutes, rotating halfway through if you have some crackers toward the bottom of the oven and some toward the top. Mine burn if they sit toward the bottom of the oven the whole time.
Transfer crackers to a cooling rack and enjoy!
Some variations on fillings include: za’atar, black pepper, herbs de Provence, parmesan, cheddar, asiago, basil, oregano, etc!
Crackers will keep in an air tight container at room temperature for about one week. If you make these, I’d love to see! Tag @nokneadtoworry on Instagram.
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