Ingredients

• 1 cup (227g) sourdough starter, unfed/discard
• 1 cup (113g) King Arthur Golden Wheat Flour
• 1/2 teaspoon flaky sea salt
• 4 tablespoons (57g) unsalted butter, room temperature
• 2 tablespoons dried herbs, of your choice, optional
• oil, for brushing
• coarse salt, (such as kosher or sea salt) for sprinkling on top

Directions

• 1. Mix together the sourdough starter, flour, salt, butter, and herbs to make a smooth (not sticky), cohesive dough.
• 2. Divide the dough in half, and shape each half into a small rectangular slab. Cover with plastic wrap, and refrigerate for 30 minutes, or up to a couple of hours, until the dough is firm.
• 3. Preheat the oven to 350°F.
• 4. Working with one piece of dough at a time, very lightly flour a piece of parchment, your rolling pin, and the top of the dough.
• 5. Place the dough onto the floured parchment and roll it about 1/16" thick. It'll have ragged, uneven edges; that's OK. Just try to make it as even as possible.
• 6. Transfer the dough and parchment together onto a baking sheet. Lightly brush with oil and then sprinkle the salt over the top of the crackers.
• 7. Cut the dough into 1 1/4" squares; a rolling pizza wheel works well here.
• 8. Prick (dock) each cracker a couple of times with a fork; this will help keep them from puffing up like little pitas as they bake.
• 9. Roll and cut the second piece of dough following the directions above.
• 10. Bake the crackers for 20 to 25 minutes, until they're starting to brown around the edges. Midway through, rotate the baking sheets both top to bottom and front to back; this will help the crackers brown evenly.
• 11. When fully browned, remove the crackers from the oven and place the pans on a rack to cool.
• 12. Store crackers, well wrapped, at room temperature for up to a week; freeze for longer storage.

Nutrition