Rosemary Lemon Parmesan Sourdough Crackers

These crackers started with the basic recipe for my regular sourdough crackers, but I was digging deep into the refrigerator trying to find items that needed to be eaten.

What I found was some rosemary butter I had made quite a while ago and decided that would be a good cracker flavor.

Rosemary and lemon would make a good combination, so I added a bit of lemon infused olive oil and zested a lemon to add a bit of that to the dough as I rolled each section out.

Parmesan would be a good addition as well, so I sprinkled a bit on top. It is the shelf stable kind bought in bulk.

A pinch of pink salt was sprinkled on top as well before using my rolling pin to really make the toppings stick.

The original recipe has the dough sit for at least 6 hours, but I didn’t really want any sourdough flavor in these crackers, so I baked them right away and it’s exactly what I wanted for a cracker flavor: savory, buttery, a tiny bit cheesy, and crispy.

So tasty! I enjoyed them today topped with my fermented honey cranberries.

Peace and love,

Kristan

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Sourdough Butter Crackers

Leftover sourdough starter is abundant around these parts. I’m not about to toss all that fermented goodness. So, I search for recipes to use it up. I’ve made pancakes, banana bread, and crackers so far. Crackers are easy and fun! 

This time I made a double batch and I will refrigerate half the dough for a later time. I do have a weekend sourdough baking schedule that I’ve been trying to stick to. It’s not rigorous and just requires some time at home, mostly on Saturday afternoon. 

I wanted a buttery cracker this time so I used real butter, but I’ve had great results using coconut oil. Any oil would be fine and would veganize this recipe.

Feel free to halve this recipe.

1 1/3 cup sourdough starter (basically any state is fine)

1 1/2 cup whole wheat flour

5 tablespoons butter (I buy Amish wrapped in wax paper), or any type of oil you’d prefer. 

1/2 teaspoon salt

1/2 teaspoon baking soda

Mix with hands, leave out overnight. Cut off 1/4 of dough to roll out quite thin. Lightly sprinkle with sea salt, then roll over with a rolling pin to set it in the dough. I cut mine with a thrifted pizza cutter. Bake at 350 F for about 15 minutes, turning pan at halfway point. Repeat with another 1/4 at a time. Allow to cool and enjoy!

*This is half of the written recipe. The rest I will refrigerate.

Peace and love,

Kristan