Sourdough · All year
Sourdough Discard Cheddar Crackers
Sharp cheese, cold butter, and discard, rolled thin. These are not the plain rosemary crackers. The cheese is in the dough.
45 minutes · Serves 8 · One sheet of crackers
“They ate their food with joyful and sincere hearts.”
Ingredients
- 100 g sourdough discard, unfed
- 60 g cold butter
- 100 g sharp cheddar, grated
- 110 g all-purpose flour, plus flour for the counter
- 3 g fine salt
- 1 g black pepper
Method
- 1
Stir the discard, butter, cheddar, flour, salt, and pepper into a stiff dough. The cheese should still show as shreds. If it is too sticky to roll, add flour 5 grams at a time. Wrap and rest 15 minutes.
- 2
Heat the oven to 350°F. Divide the dough in two. Roll each piece on parchment as thin as you can. A thick sheet bakes into a cracker that bends. Thinness is what makes it crisp.
- 3
Dock the dough with a fork. Cut into rough squares if you want, or leave the sheet and break it later. The pieces will not match, and they should not.
- 4
Bake on the parchment 14 to 18 minutes, until the crackers are deep gold and dry, not pale in the center. They crisp as they cool. If the center is soft after cooling, return them to the oven for 3 minutes.
From the kitchen
- Mild cheese bakes into a pale cracker that tastes like flour. Use a cheddar you can taste before it goes into the dough.
- These are a different dough from the plain discard crackers. Those have olive oil and no cheese.
My note
Kept on this device, beside the recipe, for the next time you cook it.
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