a pile of rosemary, sea salt, and garlic sourdough crackers
I never intended to be a sourdough person. But COVID came, and a friend gifted me some starter with instructions on how to keep the sourdough starter alive. And who am I to kill something on purpose? Especially something which could yield delicious results?
So I researched what to do with the discard you take out to keep your sourdough fed. The thought of tossing that gooey stuff was anathema to me and I came across an article about how simple sourdough crackers are to make. As I do love cheese, an unending supply of crackers seemed like a good idea, and I have been baking them ever since.
While it isn't difficult, I did find that silicone is my friend when working with sourdough since it is SO sticky/ gloppy. I invested in a silicone rolling pin since my wood and marble ones were just not cutting it, and have been making use of my sheet pan-sized silicone mats for each batch. Here's a link to the one I have in the store should you want to get yourself one.
One batch makes 3 (1/2-) sheet pans worth of crackers, so I make 3 types. The recipe is endlessly adaptable (cinnamon sugar is a great topping for more of a dessert treat), and I haven't purchased crackers in years.
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