Sourdough Rosemary Crackers

Great! I only had a half cup of starter to use up, so I scaled down the recipe. Because we're running dangerously low on olive oil, I used room-temp butter instead. I also used whole wheat flour. Delicious crackers! I can't wait to make a bigger batch next time.

Outstanding flavor with a crunch. The flavor just bursts in your mouth. They are hard to stop eating.

I've made these three times in less than two weeks. They're wonderful. A couple of tweaks: 1. Use a fork to add "cracker holes" on each cracker before putting them in. The crispiness was amazing when I did that vs. when I didn't. 2. Instead of rosemary, my second (and third) batch were parmesan and fresh parsley. Also amazing! Now my mom and I are trying all different combinations. We;re also planning to try this dough as a pizza base.

I have never made a cracker before. These were very easy. I followed the recipe, but did not spray with cooking spray prior to baking, and the salt stuck fine. I rolled on the counter and cut them using a pizza cutter, then transferred onto a silicone baking sheet. Baked two trays at once, swapping upper to lower and front to back halfway through cooking time, which took closer to 28 minutes with two trays. The kitchen smells heavenly, and the crackers are delicious!

These were a hit with my family! I thought that much rosemary would be too strong, but it wasn't. On my second batch, I saved time by rolling out the dough on a lightly oiled silicon baking sheet, so I could slide them in the oven as soon as I finished rolling them out. Also, sprinkling with Parmesan cheese and garlic powder before baking is a nice variation.

Love this recipe! I make these crackers once or twice a week. I sometimes substitute different fresh herbs depending on what I have on hand. Roll as thin as possible. In my oven I use convection at 325 for 22 minutes. Makes a great little gift.

Super easy and tasty.

Good, but way too salty. Next time half the salt in the dough, especially when topping with salt. Could also use more rosemary. The rosemary flavor didn't come through as much as I had hoped.

Added fresh thyme and oregano from my garden - it's delicious! You can use a pasta roller to help roll it thin if you're having trouble. Poking each square with a fork will help keep them from puffing up too much.

Good use of "throw away" starter! Made the recipe as written, just added fresh ground black pepper to one batch. Will definitely make again

Good way to use the leftover starter. They had good flavor. The dough was very sticky. I had to knead at least another 1/2 cup flour into it before rolling. Maybe mine were a tad thick but I think that cooking on 325 for 5-10 minutes longer would be better to get them nice and crispy without browning.