I decided I had to share these with you since they got really high marks from Cam, my very hard to please 6 year old, with discerning tastes.
The cool thing for me about these is they are made with the cup of sourdough starter I would normally discard each week when I feed it.
The recipe called for 2 Tbsp rosemary, I really cut that back to about 1 tsp and added 1 tsp dried thyme from my garden. It gave the crackers just a hint of herb, just right for us.
from King Arthur Flour
1 cup King Arthur Premium Whole Wheat Flour
1/2 teaspoon sea salt
1 cup unfed (“discarded”) sourdough starter
1/4 cup (4 tablespoons) unsalted butter, room temperature
2 tablespoons dried herbs of your choice, optional (I used 2 tsp – rosemary and thyme (from my garden))
olive oil for brushing
coarse sea salt for sprinkling on top
Mix together the flour, salt, sourdough starter, butter, and herbs to make a smooth (not sticky), cohesive dough.
Divide the dough in half, and shape each half into a small rectangular slab. Cover with plastic wrap, and refrigerate for 30 minutes, or up to a couple of hours, until the dough is firm.
Preheat the oven to 400°F.
Very lightly flour a piece of parchment, your rolling pin, and the top of the dough. Working with one piece at a time, roll the dough to about 1/16″ thick. The dough will have ragged, uneven edges; that’s OK. Just try to make it as even as possible. Transfer the dough and parchment together onto a baking sheet.
Cut the dough into 1 1/4″ squares; a rolling pizza wheel works well here. Prick each square with the tines of a fork.
Lightly brush with oil and then sprinkle the salt over the top of the crackers.
Bake the crackers for about 20 minutes, until the squares are starting to brown around the edges. When fully browned, remove the crackers from the oven, and transfer them to a cooling rack.
Store airtight at room temperature for up to a week; freeze for longer storage. Enjoy!
Yield: about 100 crackers, 20 servings.