Things have gotten a little bit sour around here. If you haven’t noticed, I’ve recently made a sourdough starter (this is the recipe I used to start it), and I’m going a little bit crazy with it.
But lest you think I am some June Cleaver-like goddess of domesticity because I’m making all the baked goods, let’s be clear about something. This is the FOURTH starter that I’ve had. I’ve killed the rest through neglect and starvation. I’m such a bad sourdough mom.
The first one died when I got pregnant with Quentin and the exhaustion and all-day sickness hit hard. The second one died sometime in the summer when I left it sitting on the counter and forgot to feed it for over a week. Pond scum is a good comparison for the science experiment that was going on in that jar. The third and final sourdough fatality came after Quentin was born and the starter sat in my fridge for MONTHs, dying a slow and painful death, while I re-learned how life works with two kids in the picture.
But this one? I think this one is a keeper. I feel a connection. It loves my kitchen, and when it’s not freezing cold in my house, it goes all kinds of crazy with the bubbles. And one of my favorite things this time has been figuring out how to use the discard when I feed it. Do I want to make pancakes or waffles? Maybe get a loaf of bread starter on a long ferment? So many possibilities, and these crackers are one of my favorites.
The original recipe is from Megan over at The Fresh Exchange. They are simple and good, and I just fancied them up a bit with some Parmesan and rosemary. They’re the dinner party version of an every day snack, and though I would like to say that I make them once and we snack on them all week, the reality is that they are almost all gone within an hour of coming out of the oven. But that’s fine by me, because these are so economical and so much more wholesome than anything you can find at the store.
And not bad lookers if I do say so myself.
- 2/3 cup sourdough starter, fed or unfed
- 3 Tbsp. Olive Oil, plus more for brushing on the top
- 3/4 cup flour, all-purpose or whole wheat
- 1/2 tsp. fine salt
- 1/4 tsp. baking soda
- 2 tsp. fresh rosemary, chopped roughly
- 1/4 cup parmesan cheese (grated, not powder), plus more for topping
Prep time: Cook time: Total time: Yield: