Sourdough Crackers With Thyme Truffle Pecorino Recipes

SOURDOUGH CRACKERS WITH THYME, TRUFFLE, & PECORINO

Steps:

• Into a large mixing bowl, place the starter, flour, butter, thyme, pecorino, truffle salt, and pepper.
• Mix well and then knead a bit into a smooth, cohesive dough.
• Divide dough in half and shape each half into a rough rectangle. Wrap in parchment or plastic and refrigerate for at least 30 minutes.
• Preheat oven to 350°F with a rack in the center.
• Lightly flour a piece of parchment. Place one piece of the dough onto the parchment and lightly flour that, too.
• Roll out the dough to a thickness between 1/8- and 1/16 inch.
• Brush surface of dough with olive oil.
• Prick dough all over with a fork.
• Transfer the dough, still on parchment, to a baking sheet.
• Cut dough into rectangles or squares, about 1 1/4 inches per side.
• Sprinkle with flaky sea salt.
• Bake for 15 to 20 minutes, until the edges start to brown, turning the pan halfway through. Repeat with remaining dough.
• Cool before serving.

SOURDOUGH ROSEMARY CRACKERS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine flour, sourdough starter discard, olive oil, rosemary, and kosher salt in a bowl. Mix with a wooden spoon to incorporate the ingredients. Turn out onto a work surface and knead until a smooth dough forms. Divide the dough into 2 pieces and shape each piece into a small rectangle.
• Lightly flour a large sheet of parchment paper and place 1 piece of dough on top. Lightly flour top of dough, roll into a large, 1/16-inch thick rectangle, and cut into 1 1/4-inch squares. Spray tops with cooking spray and sprinkle with flaked sea salt. Carefully transfer the parchment paper and dough to a baking sheet. Repeat with remaining dough.
• Bake in the preheated oven until crackers are golden brown, about 24 minutes, turning halfway through.
• Remove from the oven and let cool on a baking rack.