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Sourdough Rosemary Sea Salt Cracker Recipe

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Sourdough Rosemary Sea Salt Cracker Recipe :: Sourdough Rosemary Sea Salt Cracker Recipe ::

 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.

Sourdough Rosemary Sea Salt Cracker Recipe

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!

 

Sourdough Rosemary Sea Salt Cracker Recipe

Sourdough Rosemary Sea Salt Cracker Recipe

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. Sourdough Rosemary Sea Salt Cracker Recipe My only regret is how fast they go! They are snatched up pretty quick but Oh,… the smiles they leave behind are priceless!

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Sourdough Rosemary Sea Salt Cracker Recipe

Sourdough Rosemary Sea Salt Cracker Recipe

Ingredients

  • 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

Instructions

  1. Put all ingredients into counter top mixer
  2. Run mixer on low to incorporate all ingredients
  3. Run mixer 1 minute longer to knead
  4. Place dough in a bowl with a cover and let it proof or sour at room temp for 6-8 hours
  5. Preheat oven to 350
  6. Divide dough into 3 portions, patting out thinly on ungreased non stick cookie sheet or parchment paper
  7. Sprinkle salt over dough pressing lightly with palm of hand
  8. Score dough in squares 2 inches large with pizza cutter or knife
  9. Use a fork to make holes in each cracker to avoid puffing
  10. Bake 15 min checking after 10; watch closely
  11. Crackers are done when they begin to get golden
  12. You may end up removing some and letting the rest finish baking
http://lauraslittlehousetips.com/sourdough-rosemary-sea-salt-cracker-recipe/

 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!

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Comments

  7. How convenient is it that I have an enormous amount of rosemary in my garden? (Although a lot less than before this horrible past winter!) I am so going to be making these soon, thanks for sharing the recipe!

    • Oh Pam I’m so jealous. I had my ginormous rosemary die this past winter. I guess I have to keep my new little tiny one potted and bring it in. I mulched super heavy around the base too… it was just so intense. I always made rosemary shampoo with it. Oh well… the crackers make me feel better. hahah! I hope you enjoy them!

  8. I love crackers, and rosemary is one of my favorite herbs! I have never made my own crackers but you have made it so easy that I will have to try.

    • Awesome, Melanie… my list of ‘things to try’ seems to grow daily:) If you do try, won’t you please let us know how they come out???

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