I’m back with another wonderful sourdough discard recipe.
I know I said before that waffles and banana bread are some of my favorite classic ways to use up extra starter, but I may have found a new easy fave.
THESE CRACKERS!
I mean, they’re herby. They’re cheesy. They’re vehicles for other cheese. AND they’re sourdough. Can’t beat that in my book.
The best thing about them is they are so easy to make, and you can use whatever you have on hand to flavor them! Herbs, cheese, specialty flours. Have fun with it!
Make them, and then put all the best cheese on them. You’ll thank me. I promise.
Cheddar Sourdough Crackers
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| Prep: | Cook: | Total: |
Delicious herby cheesy crackers made with leftover sourdough starter.
You'll Need...
- 63 grams (1/2 cup) all purpose flour
- 57 grams (1/2 cup) whole wheat flour
- 5 grams (1 teaspoon) sea salt
- 11 grams (2 tablespoons) herbs de Provence (or herbs of choice)
- 225 grams (1 cup) sourdough starter (can be discard or active)
- 57 grams (1/4 cup) butter, room temperature**
- 115 grams (1/2 cup) extra sharp cheddar, shredded
- Olive oil for brushing
- Maldon or flaky salt for sprinkling on top
Directions
- 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 flat 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 and repeat with second dough half.
- Brush the tops with olive oil, prick each cracker with a fork, and sprinkle with flaky 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!
Additional Notes
Dough can be made days ahead of time. Refrigerate until ready to bake.
** I've also used olive oil in place of butter in the dough.
They’re great to make ahead of time because they keep well, so they’re perfect for a party.
Hooray for cheesy vehicles for more cheese.
I might be crazy but I don’t see where you add the cheddar cheese in!
You’re totally right! Thanks for catching that! You’ll add the cheese with the starter and butter. Sorry!!
You stated olive oil works instead of butter. Is it the same quantity?
Hi there. Yes, same quantity as the butter. I also just added metric measurements to this recipe for ease.