Cheddar Sourdough Discard Crackers
These Cheddar Sourdough Discard Crackers are seriously good. We visited our friends Bruce and Cathy Memorial Day weekend and she served them. She had mentioned making them when we spoke on the phone the week prior to our visit, and I nodded my head in agreement, Yes, sourdough discard crackers are good. I’ve been on my sourdough journey for almost four years now and sourdough discard crackers were one of the first things I made from my starter discard. The were yummy, but not really worth the trouble. I would make them for my friend Gail from time to time, but after a while I forgot about them.
Well, these Cheddar Sourdough Discard Crackers are so much better than what I used to make. Cathy uses cheddar cheese, and I used Parmesan. Cheddar brings a body and tang that’s addictive. Probably not as healthy, but most certainly NOT forgettable. Crave-worthy. If you are a sourdough bread baker, please try this recipe. You won’t regret it, and you wont be able to eat just one!
Cheddar Sourdough Discard Crackers
Ingredients
- 1 cup fed and fluffy sourdough starter discard
- 2-3 T olive oil
- 3/4 t kosher salt
- 6 ounce cheddar cheese
Instructions
- Preheat oven and grate the cheese – Preheat your oven to 325ºF (convection bake setting) and line a large baking sheet with parchment paper or a Silpat. Grate the cheese.
- Whisk the cracker batter together – Whisk together the discard, 2 T oil, and salt until the oil is fully incorporated. Stir in the cheese. If the mixture is too tight to spread easily, stir in another T of oil.
- Spread the batter on your baking sheet – Spread the mixture out in an even layer on the baking sheet.
- Bake and serve – Bake for 20 minutes, then rotate the pan and bake for another 20 minutes, or until the edges begin to turn a golden orange. Let the big cracker rest for 5–10 minutes before breaking into pieces. The crackers will crisp up as they cool.
Notes
I made these Cheddar Sourdough Discard Crackers yesterday because we were planning to spend the evening with our friends Gail and Bob, one of our last opportunities to spend time together before they whisk themselves off to Maine for the summer. I was looking forward to hearing Gail’s take on this new version of an old favorite. Unfortunately, she couldn’t join us, so I sent the batch home with Bob. I hope Gail loves them as much as I do!
INGREDIENT NOTE: I have made these with other cheeses – I’ve subbed in smoked gouda for part of the cheddar and I’ve tried using pepper jack cheese as well. However, if you want a crispy texture, a cracker crunch, I’d stick with the cheddar.