I am such a snacker. I mean — I can snack with the best of em! Making crackers is fairly new to me but I hope to experiment much more with flavors and seeds. I have been keeping a sourdough starter for quite some time and I rarely let it rest in the refrigerator. I can usually keep it fed every day and make use of it either by making sourdough bread, pizza, tortillas, or biscuits. Not every day, but often! We don’t buy bread so it makes sense that’s I’d find myself making these types of foods more often. And they are so simple.
I take care of our small farm, so I am able to keep an eye on dough as it rises, but certainly if I were working long days outside the home, I would keep a starter in my refrigerator and keep it fed once a week for those times when I want to make something special with sourdough!
These crackers are I N S A N E L Y D E L I C I O U S…. and worth every minute of time.
Rosemary is a favorite here, but I can see a lot of possibilities here with different herbs! If you try a variation you’ll have to share with us!
Once these crackers are done baking, they are surprisingly easy to handle. They are solid but still so crisp and crunchy! Any area that wasn’t completely cut apart with a pizza cutter (or knife) snaps apart easily after baking. My only regret is how fast they go! They are snatched up pretty quick but Oh,… the smiles they leave behind are priceless!
- 1 1/2 cups sourdough starter
- 1 1/2 cups flour
- 3/4 tsp sea salt (preferably coarse)
- 1 Tbsp fresh rosemary
- 6 Tbsp fat that is semi solid at room temp (bacon fat or shortening) I used shortening
- Salt to sprinkle over crackers before baking
- Put all ingredients into counter top mixer
- Run mixer on low to incorporate all ingredients
- Run mixer 1 minute longer to knead
- Place dough in a bowl with a cover and let it proof or sour at room temp for 6-8 hours
- Preheat oven to 350
- Divide dough into 3 portions, patting out thinly on ungreased non stick cookie sheet or parchment paper
- Sprinkle salt over dough pressing lightly with palm of hand
- Score dough in squares 2 inches large with pizza cutter or knife
- Use a fork to make holes in each cracker to avoid puffing
- Bake 15 min checking after 10; watch closely
- Crackers are done when they begin to get golden
- You may end up removing some and letting the rest finish baking
We’d love to hear from you if you have any cracker recipes or flavors! Take just a second and drop us a line if you enjoyed the recipe!