Rosemary and Cheese Sourdough Crackers
Even before I made sourdough bread, I made rosemary and cheese sourdough crackers. They were an instant hit with my family, and I have proud memories of making them for the first time, knowing that they were replacing our regular store bought brands.I made these crackers in what I like to call "phase 2" of my cleaner, greener living journey - the pillaging the pantry of all processed and preservative-filled foods phase ("phase 1" was ridding the house of toxic chemicals and cleaners.)If you love the subtle, sour taste of sourdough bread, then you're going to love these crackers too. Adding rosemary, sharp cheddar and homemade garlic and onion powder to the mix certainly doesn't hurt the flavor either.These crackers are also uniquely different because the dough has been soured, or rather, fermented. This is why sourdough has the tangy, sour taste that it does. During this process, beneficial microorganisms change the composition of the flour, leaving you with a dough that's rich in probiotics, vitamins and minerals. Although most of the nutritional benefits are lost once cooked, these crackers remain very low in gluten - a benefit from the fermentation process. Yes, many people with gluten-sensitivities are able to eat sourdough bread and other traditionally, fermented grains. You can read more about the benefits of fermenting food in my Ferementing 101: The Very Basics on Fermenting Food, and Sourdough 101: How to Make a Sourdough Starter, posts.So, before you can make these delicious rosemary and cheddar sourdough crackers, you're going to need to make a sourdough starter.Please, don't let this discourage you!It's a much more simple process than tutorials make it out to be. All you have to do is add a little flour and water together each day, and wait - basically, that's it . Check out my post, How to Make a Sourdough Starter, and start your starter today! By next week, you'll have a bubbly starter ready for all sorts of wonderful things!After you've made your sourdough starter, and trust me, you'll be glad, and proud that you did, all you need to do is add a few, simple ingredients, bake, and voila - you have homemade crackers to serve with your Kale & Artichoke Dip or Caramelized Onion & Roasted Garlic Hummus.Ingredients
- 1 cup Sourdough Starter, room temperature, bubbly and fed within the last 24 hours
- 1/3 cup Unsalted Butter, melted (preferably grass fed)
- 1 + 1/3 cup Whole Wheat Flour, organic (can sub for sprouted grain, einkorn, or all-purpose)
- 1/2 tsp Salt, quality (I use Pink Himalayan Salt) + extra for sprinkling on top
- 1/4 tsp Baking Soda
- 1/2 tsp Onion Powder
- 1/2 tsp Garlic Powder
- 1/4 tsp Mustard Powder
- 1/2 - 1 tbsp Rosemary, dried
- 1/2 cup Sharp Cheddar Cheese
In a medium mixing bowl, combine the starter and melted butter. Add the flour and gently kneed to combine. Cover and set aside for 8 hours or overnight.Preheat the oven to 375.Flatten the ball of dough out on a lightly floured surface and sprinkle with the salt, baking soda, rosemary and garlic, onion and mustard powder. Kneed to combine.Flatten the dough out again, and sprinkle half of the cheese. Fold the dough in half, flatten, and cover with remaining cheese. Kneed to thoroughly combine.Cut the dough into 4 equal pieces.
With a lightly floured rolling pin, roll out one piece of dough at a time until only a few millimetres thick. Sprinkle with extra salt and rosemary and press in to dough. Cut into squares with a pizza cutter.
Place the pieces on a silicone baking sheet or lightly greased cookie sheet.Bake for 15-17 minutes.
- 1 cup Sourdough Starter, room temperature, bubbly and fed within the last 24 hours
- 1/3 cup Unsalted Butter, melted (preferably grass fed)
- 1 + 1/3 cup Whole Wheat Flour, organic (can sub for sprouted grain, einkorn, or all-purpose)
- 1/2 tsp Salt, quality (I use Pink Himalayan Salt) + extra for sprinkling on top
- 1/4 tsp Baking Soda
- 1/2 tsp Onion Powder
- 1/2 tsp Garlic Powder
- 1/4 tsp Mustard Powder
- 1/2 - 1 tbsp Rosemary, dried
- 1/2 cup Sharp Cheddar Cheese
- In a medium mixing bowl, combine the starter and melted butter. Add the flour and gently kneed to combine. Cover and set aside for 8 hours or overnight.
- Preheat the oven to 375.
- Flatten the ball of dough out on a lightly floured surface and sprinkle with the salt, baking soda, rosemary and garlic, onion and mustard powder. Kneed to combine.
- Flatten the dough out again, and sprinkle half of the cheese. Fold the dough in half again and flatten, and cover with remaining cheese. Kneed to thoroughly combine.
- Cut the dough into 4 equal pieces.
- With a lightly floured rolling pin, roll out one piece of dough at a time until only a few millimeters thick. Sprinkle with extra salt and rosemary and press in to dough. Cut into squares with a pizza cutter.
- Place the pieces on a silicone baking sheet or lightly greased cookie sheet.
- Bake for 15-17 minutes.
