Sometimes taking care of sourdough starter is like having a weird, smelly, finicky pet. If you feed it too little, it suffers. If you feed it too much, the flavor changes. Too much water? No good. Too little? Gluey mess. Even if you get it just right, you still have to figure out what to do with all the extra. If you are like me, you really can’t make or eat enough bread to use up the starter at the rate it grows. It feels like a total waste to throw it away so I am always on the hunt for new ideas about what to do with the extra starter. Sourdough waffles are tasty but how many of those can you really eat? Same goes for pastries or pancakes.
Enter the humble cracker.
In our house, we eat a ridiculous amount of rosemary crackers from Whole Foods. It is a habit that is gets seriously expensive. After a while, it seemed like there had to be a way to make something similar myself. Making crackers would save a ton of money and also mean a lot more control over the ingredients in what we were eating. This also presented an opportunity to use up some of my sourdough starter. You can make crackers without it but I really love the tangy punch that the sourdough brings to this recipe. These crackers end up tasting like the best crusty bits of a good loaf of bread. I love to top them with hummus or cheese.
If you don’t have a sourdough starter brewing in your kitchen, don’t worry, it is super easy to make. Once you get the hang of it, you can use it for tons of great breads and other recipes. Check out this recipe for sourdough starter that I posted a while ago.
Rosemary Sourdough Crackers
- 1 cup sourdough starter
- 1 ½ cups flour
- 2 tbsp fresh rosemary, chopped
- 1 tsp sugar
- ½ tsp sea salt plus more for topping
- 3 tbsp olive oil
- 1 tbsp water, more if needed
- Mix sourdough starter and olive oil with a wooden spoon in a large bowl
- Stir in flour, rosemary, sugar, and salt; add water if necessary, the dough should be fairly soft
- Transfer to a well oiled bowl; cover and allow to rest on the counter for a few hours; transfer to refrigerator overnight
- Preheat oven to 375* F; allow dough to come to room temperature
- Divide into 4-6 pieces; roll as thinly as possible on oiled parchment paper
- Score dough; brush with olive oil; sprinkle with salt
- Bake 10-15 minutes, until the crackers begin to turn golden brown