Sourdough Crackers with Rosemary, Garlic and Black Pepper

These are my favorite crackers to make using my sourdough “discard”. *If you don’t have sourdough, follow the same steps, just use more flour and sub water for the starter, see below. This recipe is from King Arthur Baking Co., one of my favorite places to find bread recipes. For these crackers I added dried rosemary, black pepper, and garlic powder. It’s a great combination of flavors, and is especially good with some cheese and jam.

Recipe Resource: King Arthur Baking Co.

Adapted very slightly by Tierney Larson

Ingredients:

1 cup (113g) White Whole wheat flour (or you can sub Whole wheat flour, you might need a little water) *If you’re not using starter, use 2 cups (237g) of Flour

3/4 tsp diamond kosher salt (if you have morton’s use 1/2 tsp)

4 tbl (57g) unsalted butter, room temperature, cut into 4 pieces

2 tbl dried rosemary

1/2 tsp freshly ground black pepper, plus more for the top

1/4 tsp garlic powder

1 cup (227g unfed sourdough starter, discard) *For crackers without starter, sub 1/2 cup of water for the starter)

Olive oil for brushing

Flakey Salt for sprinkling

Ok so…

In a medium bowl, whisk together the flour and salt. Then toss the butter cubes in the flour mixture. Start rubbing it into the flour like you would for pie dough or biscuits. Rub the butter into the flour until it’s evenly distributed, and there are no more big pieces of butter visible.

Mix in the rosemary, black pepper and garlic powder until combined. Then add the starter in and knead the starter into the flour mixture until fully combined.

Divide the dough in half and shape into 2 rectangles, wrap in plastic wrap and put them in the fridge for 30 min (or longer) until firm.

When ready to bake, preheat your oven to350F. Working with one half of the dough at a time, place it in the center of a piece of parchment paper as big as your sheet pan. Lightly flour the top of the dough and a rolling pin, and roll the dough out until it’s about 1/16 inch thick, trying to keep it in a rectangular or square shape is also helpful when it comes time to cut it. If you’re having trouble rolling it out on the parchment without the parchment sliding around, just lean on the edge of the parchment as you roll and it will steady it on the counter.

Brush the dough with olive oil, then using a fork, prick the dough all over. Sprinkle with flakey salt and black pepper. Bake for 20-25 minutes, turning the pan halfway through for even baking. When the crackers are brown around the edges, take them out and place them on a sheet rack to cool. Enjoy! Store in an airtight container for up to a week, or you can freeze them for longer storage.