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SOURDOUGH ROSEMARY CRACKERS

1/2 C LUKEWARM WATER
1/3 C SOURDOUGH STARTER
2 TSP OLIVE OIL
1 TSP SALT
2 C FLOUR
1/2 C GRATED PARMESAN
1 T BLACK PEPPER
3 T FRESH ROSEMARY, CHOPPED

MIX INGREDIENTS IN LARGE BOWL.

KNEAD BRIEFLY.

REST 1/2 HOUR (FOR RICHER FLAVOUR, REST FOR SEVERAL HOURS).

DIVIDE INTO SEVERAL MANAGEABLE PIECES.

ROLL FLAT; FOLD IN QUARTERS; ROLL FLAT.

REPEAT ROLLING AND FOLDING SEVERAL TIMES.

HEAT PIZZA STONES IN 500° OVEN.

ROLL OUT A FINAL TIME AS THINLY AS POSSIBLE; CUT INTO CRACKERS.

BAKE 2 MINUTES ON PIZZA STONES; TURN; BAKE 2 MINUTES MORE (SEE NOTES).

NOTES:

SOURDOUGH STARTER CAN BE MADE PER PACKAGE DIRECTIONS AND THEN KEPT INDEFINITELY IN FRIDGE. FEED IT WEEKLY: STIR IN 1/2 C FLOUR AND 1/2 C LUKEWARM WATER AND LEAVE AT ROOM TEMPERATURE FOR 6 HOURS.

DO NOT SKIMP ON THE ROLLING AND FOLDING: THIS STOPS THE CRACKERS FROM BEING TOO SOLID.

KEEP A CLOSE EYE ON THE COOKING. IF IT TAKES YOU A WHILE TO LAY OUT THE CRACKERS, OR IF THEY ARE VERY THIN THEY CAN COOK VERY QUICKLY. YOU MAY NEED ONLY A MINUTE OR LESS ON THE SECOND SIDE.