Name: Rosemary Asiago Sourdough Crackers
Prep time: 40 min
Cook time: 20 min
Total time: 9 h
Ingredients: 1 1/2 cups whole wheat sourdough starter; 1/2 cup white whole wheat flour; 1 cup oat bran; 5 Tablespoons grass fed butter, softened; 2 oz. finely grated Asiago cheese (preferably grass-fed cheese); About 1 Tablespoon finely chopped fresh rosemary; 1 teaspoon granulated garlic; 1/2 teaspoon non-iodized sea salt or kosher salt; Freshly ground pepper, to taste

Ingredients

Scale

1 1/2 cups whole wheat sourdough starter
1/2 cup white whole wheat flour
1 cup oat bran
5 Tablespoons grass fed butter, softened
2 oz. finely grated Asiago cheese (preferably grass-fed cheese)
About 1 Tablespoon finely chopped fresh rosemary
1 teaspoon granulated garlic
1/2 teaspoon non-iodized sea salt or kosher salt
Freshly ground pepper, to taste

Instructions

Place the sourdough starter in a medium mixing bowl. Stir in the flour, oat bran, butter, cheese, rosemary, garlic and salt until well mixed. You might need to use your hands. Knead the dough briefly right in the bowl. Cover and let sit for 8 hours or overnight.
Preheat oven to 350°F. Divide dough into three sections. Using a rolling pin, roll out each portion very thin on a floured surface, silicon baking mat or parchment paper. If desired, add a little coarse salt (like black sea salt), then roll the rolling pin gently over the top to press the salt into the top of the crackers.
Score the dough in small squares, using a rolling pizza cutter or a sharp knife. Prick each square with the tines of a fork to keep the dough from puffing up as it bakes.
Slide the parchment paper onto a baking sheet or take the crackers off and set them on a baking sheet lined with a silicon baking mat. Bake at 350 F for about 15 – 25 minutes, checking frequently after 10 minutes to make sure crackers are not getting too brown. You may need to remove the outer rows of crackers before the center rows are fully baked, as the entire tray of dough does not always bake evenly. Crackers should be nicely browned, and thoroughly dry to the touch.
Cool on a rack, separating any crackers that did not already break apart at the score lines. Store in an air-tight container at room temperature.

Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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