This one was a quick and easy one despite me taking ages to write the blog post the actual baking was done on Tuesday! Rosemary seasalt crackers are my favourite and I am always looking for more way to use up left over sourdough starter.
- 150g Sourdough starter
- 70g Plain flour
- 60g Whole meal flour
- 3 tbsp Olive oil
- 1/2 tsp of Salt
- 1 tbsp of Rosemary – fresh is better, but I used fresh dried from my parents garden.
- Add all the ingredients into a large bowl and mix together until forms a light dough.
- Tip onto a floured work surface and knead for 5 minutes until the dough becomes smooth, you may need to add a little water to fully combine.
- The wrap your dough and place in the fridge for 30 mins.
- Preheat the oven to 180 degrees celsius and prepare two baking tray with teflon sheets or baking paper.
- Once chilled roll you dough out as thinly as you can without ripping. I used my pasta attachment on my kitchen aid for this as speeds up the process.
- The cut into your desired shape I just made simple square/rectangles which were a bit rough around the edges.
- Place on the baking tray and bake in the oven until golden brown.
- Leave to cool on a wire rack then enjoy served with a wedge of cheese or dipped in humous!