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Sourdough Crackers

Thin and crispy crackers finished with coarse sea salt and a choice of Carla's herbs (we love rosemary or thyme). Will keep airtight for up to a week.


Approx. 50 crackers


30 mins, plus 1-2 hrs chilling


20-25 mins


  • 1 cup (227g) sourdough starter, unfed/discard

  • 1 cup (113g) King Arthur white whole wheat flour

  • 1/2 tsp sea salt

  • 4 tbsp (57g) unsalted butter, room temperature

  • 2 tbsp Carla's dried herbs of your choice, optional

  • oil, for brushing

  • Carla's Coarse Sea Salt for sprinkling on top


  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

Carla's product used in this recipe:

Coarse Sea Salt

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