Sourdough Rosemary Crackers

IMG_08231 cup ‘ripe’ sourdough starter

2 tablespoons lard

2 tablespoons butter, softened

1 cup sprouted flour, well sifted with extra for rolling

1 tablespoon fresh rosemary, finely minced

1/2 teaspoon Celtic sea salt, more for sprinkling on top

The night before you’d like to bake the crackers, combine starter with lard & butter and mix well.  Sift flour & salt into starter mixture and stir in rosemary.  Mix until a dough ball forms.  Knead dough a few times, then place in a cloth-covered bowl to rest overnight.

Approximately 16 hours later, divide dough in half, roll out on a well-floured board and cut with a biscuit or cookie cutter.  Alternately you can simply cut into squares with a pizza cutter.  Continue until all the dough is cut, then proceed with the other half.

Place crackers on an cookie sheet, prick with a fork, sprinkle with salt and bake in a 375 degree oven for 10-12 minutes.  When crackers are golden, simply turn the oven off and let the crackers cool down slowly inside.  This assures a crispy result.

One response to “Sourdough Rosemary Crackers

  1. Pingback: Dining Room Confessions Week 9 | Lardmouth.com·

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