Sourdough Rosemary Crackers


1 cup ‘ripe’ sourdough starter
2 tablespoons lard & 2 tablespoons butter, softened
1 cup sprouted flour, well sifted with extra for rolling
1 tablespoon fresh rosemary, finely minced
1/2 teaspoon Celtic sea salt, more for sprinkling on top

The night before you’d like to bake the crackers, combine starter with lard & butter and mix well.  Sift flour & salt into starter mixture and stir in rosemary.  Mix until a dough ball forms.  Knead dough a few times, then place in a cloth-covered bowl to rest overnight.

Approximately 16 hours later, divide dough in half, roll out on a well-floured board and cut with a biscuit or cookie cutter.  Alternately you can simply cut into squares with a pizza cutter.  Continue until all the dough is cut, then proceed with the other half.
Place crackers on an cookie sheet, prick with a fork, sprinkle with salt and bake in a 375 degree oven for 10-12 minutes.  When crackers are golden, simply turn the oven off and let the crackers cool down slowly inside.  This assures a crispy result.