I love infusing baked goods with savory, herbaceous flavors. Especially as spring rolls around. It’s a great way to extend the life of your produce and get some extra green in your life. For this recipe I halved my dough and used dried rosemary for one and fresh dill for the other. Both make for a lovely, crispy herbed cracker and would be equally delicious with basil, thyme, herbs de provence, carrot tops, celery leaf, or whatever you want to get wild with. Top with a nice flaky sea salt and you are in business! The sourdough discard adds a subtle tang that complements most herbs well. The more mature your starter, the tangier the cracker. I’ve found this recipe works well with just about any age of starter and most flour combinations. And there’s only 30 minutes of chill time! No rising. There’s a chance you’ll be feeding that starter just for the discard herbed crackers. Not quite to sourdough yet? Try out our cast iron skillet bread or homemade vegan no yeast bread.
Closed Loop Cooking