1.0Delicious Recipeshttps://www.gzrecipes.com/enpaola67https://www.gzrecipes.com/en/author/paola67/rich600338<blockquote class="wp-embedded-content" data-secret="8yMvEJuFVO"><a href="https://www.gzrecipes.com/en/paola67/herb-crackers/">Herb Crackers</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://www.gzrecipes.com/en/paola67/herb-crackers/embed/#?secret=8yMvEJuFVO" width="600" height="338" title="“Herb Crackers” — Delicious Recipes" data-secret="8yMvEJuFVO" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script> /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); </script> https://www.gzrecipes.com/content/uploads/sites/2/2026/04/herb-crackers-7-69d3f82ef3fa18-56162069.jpg1000667Today: herb crackers. These are fantastic thin sheets that I prepared with sourdough starter but you can easily make them with common baker's yeast as well. They are thin, crunchy, light, tasty—actually delicious. You absolutely must try them. Obviously, if you prepare them with sourdough the proofing is long and that is perhaps the only drawback, but those who use this kind of leavening already know it and don’t even mind. In return, the result is superb. Be careful because they disappear before they even cool!