Rosemary Feta Sourdough Crackers

I decided to try out a new version of my sourdough cracker recipe. I replaced the butter/oil with cheese, and used my pasta roller to roll out the crackers. It was successful!

Ingredients:

• 120 grams white whole wheat or all purpose flour (I used white whole wheat flour)
• 240 grams ‘unfed’ sourdough starter  (about a cup, what you remove before feeding a starter)
• 3 ounces feta cheese
• 1 ounce mozzarella cheese
• 1 tablespoon diced fresh rosemary
• 1/2 teaspoon powdered garlic 
• 1/2 teaspoon Kosher salt (optional, I forgot it this time)
   
• baking spray (or olive oil for brushing)
• 1/2 teaspoon Kosher salt (or so, for sprinkling)

Instructions:

1. Diced the rosemary leaves into small pieces. Scrape rosemary bits into a mini food processor, add chunks of feta, and pulse several times. Add in mozzarella cheese, and pulse a few times.
2. Mix together the flour, sourdough starter, cheese, garlic powder and salt to make a smooth dough - it should not be sticky.
3. Divide the dough in half, and shape each half into a flattish brick.
   (The picture below is half of a brick. I found that a half brick was easier to roll.)




4. Cover with plastic wrap, and chill in the refrigerator for at least 30 minutes to a couple of hours.
5. Preheat the oven to 350°F while you roll out the crackers.
6. Prepare at least two baking sheets with a sheet of parchment, and a sprinkling of flour.
7. Working with one half log at a time, dust the dough in the flour on the parchment paper.
8. Using a pasta roller, roll the dough through the "open" setting of the pasta roller once or twice at a 1 or 2 speed.
9. Cut the dough in half length-wise so it is easier to work with. Roll each piece through pasta roller at setting "1", then "2", then "3".
10. Place rolled dough on parchment paper. Roll out rest of dough to thickness "3".
11. Spray the dough with cooking spray.
12. Sprinkle the salt over the top of the crackers.
    (Optionally sprinkle on1 tablespoon  Parmesan cheese per parchment paper)
13. Cut the dough into about 1 1/4" squares using a rolling pizza wheel or knife.
14. Prick each square with the tines of a fork or a pair of corn cob holders.
    (This is to keep the crackers flatter.)
15. Gently separate the crackers.




16. Bake the crackers for about 10 minutes, turn pan. Roll out second log of dough while first one is baking.
    (For one batch, I pulled out the pan and flipped the crackers.)
17. Bake another 5 or 7 minutes until the squares are starting to brown around the edges.
    Watch carefully - they should NOT get brown all over. 
18. When the edges are browned, remove the crackers from the oven, and transfer them to a cooling rack.
19. Store airtight at room temperature for up to a week - or just eat them.

Carole's Notes:

The sourdough crackers recipe is lightly adapted from https://carolelikesroundfood.blogspot.com/2016/02/soudough-starter-and-sourdough-crackers.html

The pasta roller helped make the cracker very thin - and it was fun to use! (Rolling them out with a rolling pin might work, but would not be as fun.)