RECOVERED RECIPE (Cheddar Sourdough Crackers, originally posted June 5, 2024) –

As many of you know, I lost the prior ten months of melinmac cooks posts in September (2024), and I’m now trying to rebuild what I lost. This is one of those posts. Luckily I save all of the pictures on my hard drive, but the content of the lost posts, including recipes, were not recoverable. At this point I’m not trying to recreate anything more than the recipes with pictures. Hopefully I’ll build it all back over time. Thanks for being here!

Print Recipe

Cheddar Sourdough Crackers

Equipment

• large baking sheet
• large offset spatula

Ingredients

• 1 cup sourdough starter, fed and bubbly
• 2 T olive oil
• ¾ t kosher salt
• 6 ounces cheddar cheese

Instructions

• Preheat the oven and grate the cheese – Preheat your oven to 325℉ (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 starter, oil, and salt until the oil is fully incorporated. Stir in the cheese.
  
• Spread the batter on your baking sheet – Using an offset spatula, spread the mixture out in an even layer on the baking sheet.
• Bake and serve – Bake for 20 minutes, then pull the pan out of the oven. Lightly score the par-baked crackers into bite-sized pieces, rotate the pan, and return it to the oven. Bake for another 20 minutes, or until the crackers are golden and brown, even darker if you like them crispy. Let the big cracker cool, before breaking into pieces along the scored lines. The crackers will continue to crisp as they cool.
  

Notes

Scoring the crackers isn’t actually necessary.  If you prefer a more rustic look, just skip this step, and break the crackers into bite-sized pieces instead.

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