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 Discard Crackers
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Category
Snacks
Cuisine
Australian
Author:
Ashley’s Place
Servings
5
Prep Time
5 minutes
Cook Time
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.
Ingredients
-
🤎 250g of Sourdough Starter (discard)
- 🤎 55 ml of olive oil
-
🤎 135g Plain flour (All purpose)
-
🤎 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
You will need 250g of sourdough discard it doesn’t need to be at a peak, to get 250g feed your starter about 125g and let it rise to get 250g. I follow the 1:1:1 method. You can also take some discard out, save it in a separate jar and add the remaining from the next day to get the full amount. Keeping discard for a day is ok but if you are keeping it longer you need to feed it otherwise it will go off
Once you have the 250g, Preheat oven to 175°C (350°F)
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 millimetres thick, they puff up a little in the oven so if you leave them too thick it will be thicker and not as crunchy like a cracker
Using a sharp knife or pizza cutter, 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 20-25 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. If you find some edge pieces are cooked but the middle needs more time just remove the cooked bits from the oven and leave the others to keep baking
That’s it let them cool down and pop them into a airtight container for up to about 10-12 days
Recipe Video
Recipe Note
FAQ & Recipe Notes
- You do need sourdough starter for these crackers to work, it doesn't need to be a "peaked" sourdough starter like we use for bread it can just be the discard that has peaked and fallen.
- 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