No sourdough starter discard will ever go to waste once you start making these Cheesy Cheddar Sourdough Crackers! Crispy, crunchy, sharp with mature Cheddar and with a signature sourdough tang, these are great to take to work for snacking or served with hummus and dips at a party!
Start late in the afternoon/ early evening for freshly baked crackers the next morning. Mix all the dough ingredients until combined in a mixing bowl. Cover with a clean tea towel or cling film and leave to rest at room temperature for 4 hours.
Put the bowl in the fridge, making sure the dough is properly covered to avoid drying it out. Let it rest and rise overnight for 8-10 hours (overnight).
The Next Morning:
Preheat the oven to 180C Fan. Cut two large pieces of baking parchment to the size of your baking sheets. Lightly flour your baking parchment.
Take the dough out of the fridge and divide into two. Place one half onto one baking parchment and pat down into a rectangle. With a well-floured rolling pin, roll the dough out to about 3mm thick rectangle.
Repeat with the other half of the dough.
Using a large knife or a pizza cutter, cut the rolled out dough into squares. Prick each with a fork once, to prevent from rising too much in the oven.
Slide the baking parchment onto your baking sheets and bake for 20-25 minutes in the oven. You may want to switch shelves and rotate the sheets during the baking to ensure more even cooking.
Let your crackers cool slightly before eating them!