These Rosemary Sourdough Crackers are a perfect way to use sourdough starter discard! A flavorful addition to charcuterie meat and cheese boards for party entertaining. #charcutterieboards #crackers #sourdoughdiscard #sourdough
Combine the sourdough starter, flour, oil, rosemary, and 1/2 teaspoon salt in a medium bowl. Mix until incorporated.
Pour the dough out onto a smooth surface and knead until the dough has come together and is smooth. Cut in half and set one half aside.
Lightly flour parchment paper or a silicone baking mat (whatever you are baking the crackers on). Roll out the one half of dough onto the baking mat until very thin, approximately 1/16 inch. (See note).
Use a pizza cutter or knife and cut into squares approximately 1¼ inches on each side.
Sprinkle the tops of the crackers with half the kosher salt.
Bake the crackers until starting to turn a light brown, approximately 20 minutes. Turn half way through. The outer crackers brown much faster so keep an eye on them in the second half of cooking and remove browned crackers as needed while the rest continues to cook.
Repeat the process with the second half of the dough. Crackers can be stored in an air tight container for up to 2 weeks.
The dough at 1/16 inch will give you Thin Wheat type texture. If you roll it out extra thin where you can start to see through the dough, it will be thinner and crisper like a water cracker.You could use other dried herbs as desired.