These crispy rosemary and sea salt sourdough crackers are the perfect way to use up sourdough discard, flaky, herby, and totally moreish. Ideal for cheese boards, snacking, or as a homemade gift from your kitchen.
Rosemary and Sea Salt Sourdough Crackers (Using Sourdough Discard)
Rosemary and Sea Salt Sourdough Crackers (Using Sourdough Discard)
Rated 5.0 stars by 1 users
Category
Snacks
Cuisine
Australian
Author:
Ashley’s Place
Servings
5
Prep Time
5 minutes
Cook Time
20-25 minutes
These Sourdough Crackers were one of my favourite things to bake up with the discard from my sourdough starter back in the Sourdough Craze of 2020 and now we are officially back to making sourdough these will be on high rotation in my household. Easy to make, uses discard and delicious. This recipe uses part Wholemeal (Whole Wheat), Part Plain Flour (All purpose) but you can make it with all Plain Flour and no Wholemeal or vise versa depending on your preferences.
Ingredients
-
🤎 250g of Sourdough Starter (discard)
- 🤎 55 ml of olive oil
-
🤎 75g Plain flour (All purpose)
-
🤎 60g Whole Wheat Flour (Wholemeal) * Use all plain if needed
-
🤎 ½ tsp of salt & a extra sprinkle extra for the top
- 🤎 a few sprigs of rosemary (change for whatever herbs you like
- 🤎 1tsp of Seasame seeds (optional)
Directions
- 🤎 preheat oven to 175°C
🤎 Mix your flours, sourdough starter, and olive oil together, you can also add your chopped up herbs at this point if you want to mix through, otherwise you can pop them on top as well to make a smooth dough.
- 🤎 Then pop onto your bench with a little bit of flour and need for about 30 seconds to a minute just into smooth.
🤎 roll out onto a piece of baking paper. If you do is little bit sticky can roll in between two sheets of baking paper. Otherwise just use a little bit of flour and it should roll over the top. You want roll it until it’s nice and thin only a couple of mills thick.
- 🤎 using a sharp knife, cut into little squares or any shapes you like you can make these bigger or smaller. I like to push my knife in to cut instead of dragging it along because I find it easier with the dough and this way it doesn’t stick if you just simply push down
- 🤎 I like to add a bit more salt on top so I do a sprinkling all over the biscuits. Add as much as as little as you like, depending on your taste.
- 🤎 in the oven for 2025 minutes keeping an eye on them and rotate if you need in the oven just depending on the heat. They should be nice and golden, but not burnt.
🤎 That’s it let them cool down and pop them into a airtight container for up to about 10-12 days
Recipe Note
FAQ & Recipe Notes:
- You do need sourdough starter for these crackers to work
- If you don't have whole wheat or wholemeal flour just use plain flour so 135g of plain flour
- Roll these out to about 2mm or so you don't want them super thick otherwise it will change the texture and not be as crunchy like a good cracker is
- Sometimes the outside ones cook quicker than the middle so take them out earlier if needed and rotate your tray if you find one side is cooking more than the other
- Use any herbs you like for these, you can add it to the mixture or add on top as well