Recipe of Homemade Sourdough Crackers or Breadsticks with Extra Virgin Olive Oil & Herbs

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Walk up the stairs. Rather than using an elevator, take the stairs to the floor you live or work on. Obviously this isn’t as plausible if you work on the 25th floor of a high rise, but if you work on the fourth, climbing the stairs is a excellent way to get some exercise in. Even if your office or home is on one of the highest floors, you can decide to get off of the elevator early and take the stairs the remainder of the way. So many people choose the elevator over hiking even a single flight of stairs. That one flight of stairs—when taken a several times a day—can be just the added boost that your system needs.

There are all sorts of things that you can do to get wholesome. Extensive gym visits and narrowly defined diets are not always the answer. Little things, when done every day, can do a lot to enable you to get healthy and lose pounds. Being intelligent about the decisions you make each day is a start. A proper amount of physical activity each day is also critical. Don't ignore that health isn't only about just how much you weigh. You want your body to be strong too.

We hope you got insight from reading it, now let's go back to sourdough crackers or breadsticks with extra virgin olive oil & herbs recipe. To cook sourdough crackers or breadsticks with extra virgin olive oil & herbs you need 8 ingredients and 11 steps. Here is how you do it.

The ingredients needed to make Sourdough Crackers or Breadsticks with Extra Virgin Olive Oil & Herbs:

1. Get of  200 grams sourdough starter – 100% hydration.
2. Take of  60g plain flour.
3. Provide of  60g wholemeal flour.
4. Prepare of  15g rye flour.
5. Take of  40g extra virgin olive oil.
6. Get of  1 tablespoon dried herbs de Provence or any other herbs you like.
7. Use of  1/2 teaspoon fine sea salt.
8. Provide of  Flake salt or nigella seeds for topping.

Steps to make Sourdough Crackers or Breadsticks with Extra Virgin Olive Oil & Herbs:

1. Place all of the ingredients in a bowl and mix till well combined..
2. Roll into a smooth ball and wrap in clingfilm before placing in the fridge for at least 30 minutes. The dough can be left in the fridge for up to 1 day..
3. Preheat the oven to 180ºC (fan) and line 2 baking sheets with baking paper..
4. Cut the dough in half and wrap the remaining dough in the cling film to avoid it drying out. Cut the dough you are working with in half again..
5. IF MAKING CRACKERS: Using a rolling pin, roll the dough as thin as possible..
6. I use a round cookie cutter to cut the crackers into circles but you can make them any shape you like..
7. IF MAKING BREADSTICKS: Take a walnut size piece of dough and gently roll on a work surface until you get a long breadstick shape about 1 cm thickness..
8. Carefully place the crackers/breadsticks onto the baking sheets and either lightly brush or spray with water before sprinkling the salt flakes or nigella seeds..
9. Place in the oven and bake for about 15 mins, or until they are a light brown colour. (Check after 12-13 minutes).
10. Whilst the first batch is cooking you can start preparing the second batch so they are ready to go in the over as soon as the first batch comes out..
11. Place on a cooling rack and repeat the process with the remaining crackers/breadsticks..

For more choices, take a look at our full selection of Syrian Bread Sticks or use the search box. Holmer El-Azzi had been having a hard time digesting gluten, but when she read that some gluten-intolerant people can still enjoy slow-fermented sourdough, she started making her own crackers. We most often use a combination of fresh rosemary, sage, oregano, and thyme from the garden - as shown below. Combine flour, sourdough starter discard, olive oil, rosemary, and kosher salt in a bowl. Mix with a wooden spoon to incorporate the ingredients.

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