Should certainly have sent the recipe, just been a few harried
weeks. These are so easy, and keep well -- would make great holiday
gifts. The original is lovely with rosemary, or sub rye flour and
caraway for a different and very tasty alternative. Enjoy!
Notes:
1. Use any herb combo you like, the whole wheat/rosemary or
rye/caraway are just two guaranteed winners.
2. I mix the dried herbs with the starter and let sit for a while to
re-hydrate, then complete the mixing.
3. While the recipe says chill for half-an-hour, I've had the dough
in the 'frig for up to a couple of weeks and it's been fine.
4. While a zipper bag is not required, it makes for ease of rolling
out into a rough rectangle and allows for longer storage. You could
just fold the dough up in waxed paper if you're going to bake it right away.
5. Do roll out onto parchment paper, the crackers then transfer
easily to the baking pan and then onto the cooling rack.
6. For maximum crispness, I toss ALL the cooled crackers back onto a
pile on a baking sheet and roast again for about 10 minutes. This
evens out the difference between center and edge crackers.
Sourdough Crackers, from The Baking Sheet (King Arthur Flour), Summer 2013
1 cup King Arthur Whole Wheat Flour (or sub rye flour)
1/2 teaspoon sea salt
1 cup "discarded" sourdough starter
1/4 cup unsalted butter, at room temperature
2 T broken dried rosemary needles (if using rye flour, sub caraway seeds)
Olive oil for brushing
Coarse Kosher salt for topping
Combine flour, salt, starter, butter and rosemary (or caraway) until
a cohesive but not sticky dough forms. Pat out into a quart zipper
bag, making a rectangle that fills the bag fully. Refrigerate flat
at least 30 minutes.
Preheat oven to 400F
Using half the dough at a time, roll out onto lightly-floured
parchment paper to 1/16" thickness. Edges will be uneven. Cut into
1-1/4" squares with a pizza cutter or long knife. Brush with olive
oil and sprinkle lightly with coarse salt.
Bake about 20 minutes, until beginning to brown around the
edges. Cool on a rack; store in an air-tight container.