Sourdough Cheese Crackers
No sourdough starter discard will ever go to waste once you start making these Sourdough Discard Cheese 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!
Equipment
Ingredients
- 120 g sourdough starter discard/ unfed, 100% hydration
- 120 g cheddar mature, coarsely grated
- 150 g plain flour all-purpose flour
- 35 g butter melted
- 60 g water
- ¼ teaspoon salt
Instructions
- In a large mixing bowl, mix all the dough ingredients. Cover with a clean tea towel or cling film and place the dough in the fridge for at least 30 minutes to firm up.
- Preheat the oven to 180°C Fan. Cut two large pieces of baking parchment to the size of your baking sheets.
- Take the dough out of the fridge and divide into two. Place one half onto one baking parchment and pat down into a rectangle. Using a rolling pin, roll the dough out to a very thin 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 15-20 minutes in the oven. You may want to switch shelves and rotate the sheets during the baking to ensure more even cooking.
- TIP: after 15 minutes, take the trays out of the oven, and carefully remove the browned crisp crackers around the egdes to prevent them from burning.
- Let your crackers cool slightly before eating them!
Notes
STORAGE: once cooled down to room temperature, store sourdough crackers in an airtight container in a cool dark cupboard for up to 4-5 days.
Nutrition
Calories: 17kcalCarbohydrates: 2gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 2mgSodium: 20mgPotassium: 3mgFiber: 1gSugar: 1gVitamin A: 26IUCalcium: 11mgIron: 1mg
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