Steps to Prepare I Am Rosemary's Granddaughter

Sourdough Rosemary Crackers

It was released in november 2000 as the first single and title track from her album of the same name.

Recipe Summary Sourdough Rosemary Crackers

If you love making your own sourdough bread, don't toss out the discard every time you feed and refresh your starter. Turn this flavorful, but unused, product into amazingly delicious (and amazingly easy to make) homemade crackers. With just the right amount of crunch and flavor, you won't be able to stop snacking. Fully cooled crackers can be stored in an airtight container at room temperature for up to 1 week.

Ingredients | I Am Rosemary's Granddaughter

1 cup all-purpose flour

1 cup sourdough starter discard

¼ cup extra-virgin olive oil

2 tablespoons finely chopped fresh rosemary

1 teaspoon kosher salt

olive oil cooking spray

½ teaspoon flaked sea salt

Directions

Preheat the oven to 350 degrees F (175 degrees C).

Combine flour, sourdough starter discard, olive oil, rosemary, and kosher salt in a bowl. Mix with a wooden spoon to incorporate the ingredients. Turn out onto a work surface and knead until a smooth dough forms. Divide the dough into 2 pieces and shape each piece into a small rectangle.

Lightly flour a large sheet of parchment paper and place 1 piece of dough on top. Lightly flour top of dough, roll into a large, 1/16-inch thick rectangle, and cut into 1 1/4-inch squares. Spray tops with cooking spray and sprinkle with flaked sea salt. Carefully transfer the parchment paper and dough to a baking sheet. Repeat with remaining dough.

Bake in the preheated oven until crackers are golden brown, about 24 minutes, turning halfway through.

Remove from the oven and let cool on a baking rack.

Info | I Am Rosemary's Granddaughter

prep: 20 mins cook: 25 mins total: 45 mins Servings: 90 Yield: 90 crackers

TAG : Sourdough Rosemary Crackers

Bread, Yeast Bread Recipes, Sourdough Bread Recipes,