If you’re like many Americans, you’ve been trying your hand at homemade sourdough bread during these last few months staying at home. Even if the sourdough bug hasn’t hit you yet, you can still make a sourdough starter to use for these crackers — plus a lot of other fun recipes! Once you try these ultra thin and impossibly crispy sourdough crackers, you’ll want to keep a reserve of sourdough starter on hand at all times.
The only downside to making your own sourdough bread is the amount of discard in feeding the starter each day, especially when flour can be hard to come by these days. Don’t throw it away! Instead, keep your discard in the fridge to use in these delicious crackers.
These thyme crackers require only a handful of ingredients; starting with Green Garden Organic Freeze Dried Thyme. The starter is mixed with a bit more flour, olive oil, thyme and salt. That’s it! It really couldn’t be more simple.
Homemade crackers may sound difficult, but they come together very easy. Once you’ve chilled your dough, roll it very thin onto a piece of parchment paper, then transfer the paper onto a baking sheet. This makes it very easy to slice a lot of crackers at once; for ease, I recommend a pizza or pastry cutter. The crackers should be relatively uniform in size and thinness but it doesn’t matter how they look. Rustic crackers are the best crackers!
You’ll want to check for doneness around 20 minutes, as soon as they start to brown around the edges, they are done! As most ovens have hot spots, I recommend flipping the crackers halfway through cooking for even baking.
These herby crackers are addictive on their own and even better paired with your favorite dip. We love this with a simple dill dip: sour cream, mayo, horseradish, celery salt and Green Garden Organic Freeze Dried Dill.