Sourdough Rosemary Thyme Crackers (Fresh-Milled)
These sourdough rosemary thyme crackers (fresh-milled) perfectly combine crispy, savory, and aromatic flavors.
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.