Sourdough Discard Rosemary Crackers
Hands down, these are the most delicious crackers I have ever had. I was looking for ways to use my sourdough discard and I am so glad I decided to make these crackers. You’re welcome.
Recipe
Serves: 6 servings
Preparation Time: 5 minutes
Cook Time: 60 minutes
Total Time: 70 minutes
Ingredients:
340 grams (1 1/3 cup) discard from sourdough starter at 100% hydration, stirred down
60 grams (1/4 cup) extra-virgin olive oil or butter or ghee
4 grams (2 tablespoons) dried rosemary, divided
Directions:
Preheat your oven to 325°F (165°C).
In a large bowl, mix together the sourdough discard, olive oil, salt, and half of the rosemary until smooth.
Line a half sheet pan (18 by 13 inches) with parchment paper, then spread the batter evenly onto the pan.
Sprinkle the remaining rosemary and some flaky salt (if desired) over the top of the batter.
Bake the crackers in the middle of the preheated oven for 30 minutes.
After 30 minutes, remove the pan from the oven and use a pizza cutter to score the batter into cracker-sized squares, or break them after fully cooked.
Return the pan to the oven and continue baking for an additional 30 minutes.
Once baked, remove the crackers from the oven and allow them to cool completely before breaking them along the scored lines.
Store the cooled crackers in an airtight container for freshness. Enjoy!
Shona’s Cooking Essentials for this Recipe
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