Sourdough Rosemary Thyme Crackers (Fresh-Milled)
These sourdough rosemary thyme crackers (fresh-milled) perfectly combine crispy, savory, and aromatic flavors. These crackers are a quick, easy, and an ideal snack to enjoy on their own or with your favorite dips and cheeses.
A Few Notes:
I have used unfed sourdough starter as well as an active starter for this recipe. When using an active starter, bring your dough together, wrap in plastic wrap, leave in the refrigerator for 12 hours or up to a few days.
When ready to bake, bring to room temperature and roll out on floured surface. I also like to roll my cracker dough out a little extra thin because it will rise more when using active starter.
I love having extra crackers since our family loves these so much, so feel free to cut this recipe in half.
What You’ll Need
- 2 cups fresh milled whole wheat flour (or 2 cups of flour of choice)
- 2 cups sourdough starter (discard)
- 1 stick of butter (room temperature)
- 1 teaspoon salt
- Olive oil for sprinkling
- 2 tablespoons fresh herbs – Rosemary and Thyme
- coarse salt for sprinkling
SUBSTITUTES
- Butter – Can be substituted with coconut oil.
- Fresh Milled Flour — All-purpose flour or bread flour (use 2 cups for all-purpose flour or bread flour OR mix your flour by using one cup fresh milled and one cup of flour of choice), or almond flour
- Rosemary & Thyme – different herbs of choice (fresh or dried), nutritional yeast, cheddar cheese for a delicious cheesy flavor, flax seeds, everything bagel seasoning, sesame seeds
EQUIPMENT NEEDED
- stand mixer and paddle attachment OR hand mixer with a large bowl and medium bowl
- Grain mill Nutrimill if milling your own wheat
- baking sheet
- rolling pin
- pizza cutter or knife
- measuring cup and spoons
INSTRUCTIONS
1. Mill your wheat berries for fresh milled flour.
2. Combine flour, softened butter, sourdough starter, fresh or dried herbs, and salt in a stand mixer with a paddle attachment or by hand in a mixing bowl.
3. You can divide your dough in half and wrap in plastic wrap to refrigerate before baking, or flour a work surface (I prefer to flour parchment paper for an easy transfer to my baking sheet) and roll your dough out to use right away. Lightly flour the top of your dough to keep your rolling pin from sticking to your dough if it is not cold.
4. Preheat oven to 350 degrees.
5. Roll your dough out on prepared parchment paper, cut into desired cracker shape, poke your holes with a fork, and sprinkle sea salt on top.
6. Transfer your parchment paper to a baking sheet and bake your crackers for 20-25 minutes. The longer you bake them, the crispier they will be.
How to Store Your Sourdough Rosemary Thyme Crackers:
Store in an airtight container or wrap in plastic wrap.
Sourdough Rosemary Thyme Crackers (Fresh-Milled)
Equipment
- Grain Mill Nutrimill If milling your wheat
- stand mixer and paddle attachment OR hand mixer with a large bowl and medium bowl
- Baking Sheet
- Rolling Pin
- pizza cutter or knife
- measuring cup and spoons
Ingredients
- 2 cups fresh milled whole wheat flour or 2 cups of flour of choice
- 2 cups sourdough starter discard
- 1 stick of butter room temperature
- 1 teaspoon salt
- Olive oil for sprinkling
- 2 tablespoons fresh herbs – Rosemary and Thyme
- coarse salt for sprinkling
Instructions
- Combine flour, softened butter, sourdough starter, fresh or dried herbs, and salt in a stand mixer with a paddle attachment or by hand in a mixing bowl.
- You can divide your dough in half and wrap in plastic wrap to refrigerate before baking, or flour a work surface and roll your dough out to use right away. Lightly flour the top of your dough to keep your rolling pin from sticking to your dough if it is not cold.
- Preheat oven to 350°
- Roll your dough out on prepared parchment paper, cut into desired cracker shape, poke your holes with a fork, and sprinkle sea salt on top.
- Transfer your parchment paper to a baking sheet and bake your crackers for 20-25 minutes. The longer you bake them, the crispier they will be.
- Store in an airtight container or wrap in plastic wrap.
