SOURDOUGH
HERB-PARM CRACKERS
If you've been baking sourdough for sometime now, you probably have an abundance of starter and you may be wondering... what in the heck do I do with all of this? Open a bakery?? LOL, only kidding but seriously it's gotten to the point where I've got gallons of it in my frig! Luckily, this recipe uses a decent amount per batch so it helps use the discard without having to throw it out AND these crackers, you guys, are seriously THE BEST! Enjoy! Please let me know your thoughts in the comment section below and share if you love them! Don't forget to tag me so I can see your re-creations! (@theurbanladybug)
INGREDIENTS:
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1 cup unfed Sourdough Starter
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1/4 cup Grated Parmesan
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1 cup Bread Flour
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1/8 cup Dried Italian Herbs
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1/4 cup Olive Oil
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1/2 tsp Salt (coarse is best)
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TOOLS NEEDED:
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Medium sized bowl
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Baking sheet
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Parchment paper
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Rolling pin
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Pastry wheel, Pizza cutter or knife
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Baster brush
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Fork
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Spoon/Silicone Spatula
No product
STEP 1: Preheat oven to 350, prepare 2 baking sheets by lining each with parchment paper, then place that paper on a cutting board and lightly flour it.
STEP 2: In a medium bowl, combine all the ingredients together. The dough will form a ball and will not be sticky.
STEP 3: Split the dough into 2 equal proportions and then place one on the floured parchment paper and the other you can keep in the bowl until needed.
STEP 4: Lightly flour your rolling pin and the top of the dough. Working with one dough at a time, roll out the dough until it’s very thin about 1/16-1/8 inch thick. (TIP: If dough sticks to rolling pin, re-flour as needed.)
STEP 5: Repeat entire process with second dough. Once both are rolled out thin, lightly brush with olive oil & then use a pastry wheel, pizza cutter or knife to cut long ways and then across to create the cracker squares. Puncture each square with a fork & lightly sprinkle with the salt. Carefully pick up the parchment paper and transfer back to the baking sheet.
STEP 6: Bake for 20-35 minutes or until it’s golden brown and the crackers in the inner part of the dough are not soft.
Enjoy!
