I’ve been wanting to make crackers for quite some time now. I’ve also wanted to start working with sourdough for a while. For both I had let myself be content simply researching, because I was intimidated.
Crackers were a mystery. How do you get that crisp texture? Everything pointed to loads of butter, which just isn’t my style. And the more I looked, the more I knew I needed to start making my own because of the reality of how bad for you the store-bought kind are.
Sourdough seemed tricky. What was I supposed to do with this living thing in the back of my fridge? When to feed it? What if I didn’t want to make bread every week?
Too many questions.
But a couple of things converged last week that pointed everything in the direction of these crackers, in addition to giving me the boot in the rear that I needed.
First, I was able to take some sourdough starter home from work, where we had been training on sourdough breads. I was excited about the starter, but had no idea what to do with it, since we really didn’t need any more sourdough bread.
A quick look around the internet showed me that there are a lot of other things to do with sourdough starter, particularly the discarded starter from a feeding. And crackers were number one on the list.
And then, just like the stars were aligning, this weeks #SundaySupper challenge was entitled Cheese, Cake, and Cheesecake.
Since it’s Lent, we’re really cutting back on the sweets, so the cake and cheesecake parts were out. But cheese, we can do!
Everyone who has tried these crackers has been floored. They have a slight sour bite like Cheese Nips, but they pack more cheese flavor than the store-bought kind, and they are not greasy at all.
I am hoping to continue experimenting with crackers, so if you’re not dealing with a sourdough starter growing in your fridge, stay tuned.
Or, if you have any great cracker recipes that I should try out, leave me a link in the comments!
- 1 c sourdough starter (this can be your discarded starter from your most recent feeding)
- ¼c melted butter (cooled to room temperature)
- ½ c – 1 c flour
- ¼ tsp baking soda
- ¼ tsp onion powder
- ¼ tsp mustard powder
- ¼ tsp salt
- dash paprika
- ½ c shredded cheddar cheese
- Mix the melted butter into your starter. Add enough flour to achieve a stiff dough. Knead mixture together until a smooth, stiff dough forms.
- Place in a bowl, cover loosely with plastic wrap, and let set at room temperature for 8 hours.
- When you are ready to make your crackers, preheat oven to 350F.
- Knead seasonings into the dough until well incorporated.
- Add cheese and continue kneading until evenly distributed.
- Divide dough in half. Roll each half into a rectangle, roughly 10” x 12” and ⅛” thick.
- Transfer rolled dough to a greased baking sheet. Cut into desired shapes with a pizza cutter.
- Bake for 15 minutes.
- After 15 minutes have passed, turn off the oven, but leave the crackers inside for an additional 10-15 minutes.
- Remove crackers from oven when crispy.
- Let cool completely before storing in an airtight container.
The #SundaySupper Group has some super fantastic recipes for this week! Tons of savory cheese dishes, wonderful cakes and amazing cheesecakes!
Garlic and Goat by Supper for a Steal
Quick and Easy Homemade Cottage Cheese by The MeltAways
Homemade Velveeta Cheese by Juanitas Cocina
Cheesy Spinach and Artichoke Dip with Parmesan Crisps by BigBearsWife
Irish Cheese Soufflés by girlichef
Paneer Tikka Masala by Kimchi Mom
Tres Fromage by Chattering Kitchen
Creamy Meyer Lemon Pasta with Homemade Ricotta and Broccoli by Girl in the Little Red Kitchen
Ricotta Croquettes by Basic n Delicious
Cheeseburger Soup by Dinners Dishes and Desserts
Cherry Blossom Crescents by The Ninja Baker
Saag Paneer ! Golden Roasted Ricotta In Savory Spinach Sauce by Sues Nutrition Buzz
Sourdough Cheese Crackers by Curious Cuisiniere
Basil Balsamic Strawberries & Whipped Feta Grilled Cheese by Cupcakes and Kale Chips
Lox and Cream Cheese Mini Omelettes by Cindy’s Recipes and Writings
Buffalo Cream Cheese Stuffed Chicken by In The Kitchen With K P
Baked Mozzarella Sticks by Mama’s Blissful Bites
Paneer Indian Cottage Cheese Pancake by Masala Herb
Crepes with Strawberry Mascarpone Cream Filling by Sonis Food
Roasted Pears with Pecorino by Happy Baking Days
Pan-Fried Haloumi Cheese Salad by Catholic Foodie
Chevre Torte with Mango and Sweet Pepper Salsa by Noshing with the Nolands
Carrot Cake with Cream Cheese Frosting by Hezzi D’s Books & Cooks
Sour Cream Chocolate Chip Cake by Gourmet Drizzles
Dairyfree Ice Cream Cake by Galactosemia in PDX
KitKat Chocolate Cake by The Urban Mrs
Old Fashioned Caramel Cake by There and Back Again
Strawberry Cream Cheese Coffee Cake by Cripsy Bits n Burnt Ends
Peanut Butter Banana Bundt Cake with Chocolate Chips by Gotta Get Baked
Flourless Chocolate Bean Cake by Vintage Kitchen
Dense Chocolate Cherry Cake by What Smells So Good?
Tequila Lime Cupcakes by Mama, Mommy, Mom
Almond Polenta Cake by Shockingly Delicious
Salmon Cakes by Family Foodie
Banana Split Bundt Cake with Chocolate Glaze by Neighborfood
Chocolate Raspberry Cream Cheese Tart by Country Girl In The Village
Kit Kat Cheesecake Brownies by Chocolate Moosey
Reese’s Chocolate Peanut Butter Bundt Cake by Daily Dish Recipes
Nutella Cheesecake Brownies by The Foodie Army Wife
Individual Strawberry and White Chocolate Cheesecakes by Small Wallet Big Appetite
Grasshopper Cheesecake Bars by That Skinny Shick Can Bake
Chocolate Covered Cherry Cheesecake by Magnolia Days
Mini Toddler Cherry Cheesecakes by In the Kitchen with Audrey
Mocha Cheesecake by Lovely Pantry
Lime Cheesecake Bites by Peanut Butter and Peppers
No-Bake Banana Sundae Cheesecake by The Messy Baker
Mini Raspberry Cheesecakes with White Chocolate Crusts by Cupcakes and Pearls
Savory Shrimp Cheesecake with Herbs and Garlic by Food Lust People Love
Cheesecake au Baileys by Baker Street
Turtle Cheesecake by Cravings of a Lunatic
Peanut Butter and Chocolate Chip Mini Cheesecakes by Cookistry
Chocolate Cheesecake Bites by Mom, What’s For Dinner?