I’m back with another wonderful sourdough discard recipe.
I first made these ‘lil guys right before we moved out to Pittsburgh as one of my last bakes in California. I had just made some loaves and as always had extra starter laying around. But I didn’t have any overripe bananas, and I really didn’t want to go through the mess and hassle of waffles.
Then I was inspired by my favorite sourdough crackers from a local bakery. They’re super good and they have such unique flavors! They’re also somewhat pricey, so I had always wanted to attempt some myself. Here we are with these ‘lil guys.
Cheddar Sourdough Crackers
Delicious herby cheesy crackers made with leftover sourdough starter.
- 1/2 cup all purpose flour
- 1/2 cup whole wheat flour
- 1/2 teaspoon salt
- 2 tablespoons herbs de Provence (or herbs of choice)
- 1 cup discard sourdough starter
- 1/4 cup butter, room temp (I've also used olive oil successfully)
- 1/2 cup extra sharp cheddar, shredded
- Olive oil for brushing, Maldon salt for sprinkling on top
- In a medium mixing bowl, whisk together flours, salt and herbs. Add the starter, cheese & butter, and mix until combined. Work the mixture with your hands until you have a smooth dough.
- Divide the dough in half, pat into a rectangle, wrap in plastic, and chill for at least a half hour until the dough is firm enough to roll out.
- When the dough is ready, preheat the oven to 350 degrees. Line a baking sheet with parchment. Roll out one slab of dough at a time, either on a flour dusted work surface or between two sheets of parchment until it is about 1/16 inch thick. Try to roll into a somewhat rectangular shape if you want to create square crackers. Use a pizza cutter or knife to slice into desired sizes. Transfer to your baking sheet (leaving a small space between each to allow for expansion). Repeat with second dough half.
- Brush the tops with olive oil, prick each cracker with a fork, and sprinkle with Maldon salt. Bake for 20-25 minutes until the crackers are golden brown on the edges. Allow to cool entirely before storing in an airtight container. Enjoy!
Dough can be made days ahead of time. Refrigerate until ready to bake.
Hooray for cheesy vehicles for more cheese!