Herb Sourdough Crackers

These are addictive.  You must start some sourdough as soon as you are able just so you can make these crackers.    With all the fresh herbs ready to harvest, these crispy treats are a must.  I cannot rave about them enough.

Mom shared this recipe with me via email but I found the source as being Homestead and Chill, a cool site that I was not familiar with.    Thanks for this recipe, Mom.

Herb Sourdough Crackers

(with notes from me)

Ingredients

  • 1/2 c. whole wheat flour
  • 1/2 c. white all-purpose flour
  • 1 c. active sourdough starter
  • 1/4 c. fresh herbs (I used rosemary, thyme, oregano and basil)
  •  1/4 c. coconut oil
  • 1/2 t. sea salt (I used pink Himalayan salt.)
  • Olive oil for brushing

Instructions

  1. In a mixing bowl, thoroughly combine the sourdough starter, flour, chopped herbs, salt, and coconut oil.
  2. Divide the large dough ball into two equal sized balls.  Next shape and squish each dough ball into a patty like rectangular shape until the dough thickness is about a half inch.  Place the rectangular dough patties on their own plates and cover with plastic wrap or parchment paper. Place in the refrigerator for at least 30 minutes or up to a couple hours.
  3. Preheat the oven to 350 degrees Fahrenheit.
  4. Place the dough rectangles on their own piece of floured parchment paper and roll out with a floured rolling pin until dough is nice and thin, about 1/16th of an inch thick.  Lightly brush the dough with extra virgin olive oil, and lightly sprinkle salt over the top.  Cut the dough using a pasta/pastry cutter (or pizza wheel) into 1 to 2 inch squares. Next, use a fork to poke each cracker square several times.
  5. Place the parchment paper and the cracker squares on a baking sheet and place in the oven for 20 to 25 minutes.  Rotate the baking sheets halfway through to help the crackers bake evenly. Once finished baking, quickly remove the crackers to a cooling rack.
  6. Once cool, enjoy the crackers immediately or store them in an airtight container to enjoy later.

Dried herbs can be substituted (use 2 T).  You can also sprinkle the crackers with garlic powder.  With all the herbs, I didn’t do this.  They were great without it.

I would be cautious about the sourdough you choose for these crackers.  If you have a sugar-based one like Herman, your crackers will be a bit sweet.  I used my more traditional sourdough for these.   They are savory and I get hints of cheese even though there’s none in the recipe.

I could snack on these for days!

This was a spread for an evening meal on the boat recently.  (You can see I had to use some Triscuits because I had eaten too many of my homemade crackers and didn’t have enough.)  🙁

Hope you and yours are safe and well!

4 comments to Herb Sourdough Crackers

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