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.
Everyone who has tried these crackers has loved them. 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 un-bleached all purpose 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 baking soda and 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.