Smoky Rosemary & Parmesan Sourdough Crackers

Smoky Rosemary & Parmesan Sourdough Crackers

24hourkitchen-smoky-rosemary-parmesan-sourdough-cracker

How crazy was that snow storm this week?! Snow days are meant for hot chocolate and netflix, but I couldn't pass up the opportunity to build a levain for my weekend sourdough and do lots of baking. That also means I have plenty of unfed starter to play with. Enter this sourdough cracker, one of my favourite things to make while waiting for my bread doughs to rest.

Don't get me wrong, I love a good sourdough waffle or english muffin recipe, but these always taste better when the batter rested overnight. This cracker is the answer to instant sourdough gratification. It's a quick, easy way to use up unfed sourdough starters and you probably already have the ingredients in your pantry.

This recipe is indefinitely adaptable - you can (and should!) freely substitute all purpose flour with wholemeal flour, rye flour etc, olive oil with pecan, walnut, or other flavoured oils, and sea salt with any specialty salts you have on hand. A sprinkle of nuts and seeds are also welcomed. For a sweet variation, substitute the cheese with chopped dried fruits or a sprinkle of demerara sugar.

    24hourkitchen-smoky-rosemary-parmesan-sourdough-cracker
    24hourkitchen-smoky-rosemary-parmesan-sourdough-cracker
    24hourkitchen-smoky-rosemary-parmesan-sourdough-cracker
    24hourkitchen-smoky-rosemary-parmesan-sourdough-cracker

    Tips for success:

    • Adjust the amount of flour to form a dough, it will be very soft but that's ok
    • Use kosher salt for the dough, and fancier, flaky salt to top the crackers; I love this Maldon Smoked Sea Salt Flakes

      Smoky Rosemary & Parmesan Sourdough Crackers

      Makes around 15 - 3 x 1" crackers. Adapted from My Home Harvest.

      140g unfed sourdough starter, room temperature
      32g olive oil
      2g sea salt
      1 tablespoon finely grated parmesan
      1 tablespoon finely chopped rosemary
      12g whole wheat flour
      70g all-purpose flour
      extra olive (or other) oil and flaky salt, to sprinkle

      1. Preheat the oven to 350℉/175°C. In the bowl of a stand mixer fitted with a dough hook, combine the starter, oil and salt. Stir well to combine. Add the parmesan & rosemary and continue mixing until combined.
      2. Combine the flours in a small bowl. Add to the starter mix, half a cup at a time, and mix until a soft dough forms. You may not need all the flour. Turn the dough onto a lightly floured surface and knead until smooth. Wrap with clingfilm and place in the refrigerator for 15 minutes.
      3. Place the dough on a sheet of parchment paper the size of your baking tray. Pat gently to flatten. Top with another sheet of wax paper and roll the dough out as thin as you can, around 2-3 mm.
      4. Peel off the top piece of parchment paper and transfer the bottom layer with the dough onto the baking tray. With a sharp knife or a pizza cutter, slice the dough into 3 x 1" rectangles. Leave the edge pieces for snacking.
      5. Brush the tops with oil and sprinkle generously with flaky salt.
      6. Bake for 15-20 minutes, or until the edges are golden – keep an eye on them, cooking time will vary depending on how thick the crackers are. Allow to cool on a rack.
      7. Store in an airtight container for around 5 days.
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