Make the layer as thin as possible while still covering the parchment. The sharper the better. The crackers should be very lightly browned, with those around the edges a deeper brown. Slide the tray into the oven and bake for 15–20 minutes, until the giant cracker is golden brown. This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. Recipes. Cut or crack into smaller crackers. If you let it sit for a few minutes, it’ll get more crispy. Prep Time: 10 minutes. Whisk together the discard, oil, and salt until the oil is fully incorporated. Preheat your oven to 325 degrees and tear a piece of parchment paper big enough to cover a baking sheet. The site may earn a commission on some products. I really like a good sharp cheddar topped with either Maldon Sea Salt or Everything But the Bagel Sesame Seasoning Blend. We’ve enjoyed baking with sourdough so much! Print Recipe. With just a few ingredients, you can turn your sourdough discard into crispy, buttery, delicious crackers to enjoy with literally everything. Even if he is stealing them right out of his kids’ snack bowls. It’s that easy! Sourdough discard crackers are crackers made with sourdough discard – that is, the stuff that you’re taking away from your sourdough starter when you feed it. Directions: Preheat your oven to 300 degrees and line a … As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Oh, these are WAY better than commercial cheese crackers. Did you know it’s good luck to name your starter? … I think pepperjack has some potential. Spread the mixture out in an even layer on the parchment-lined pan. From Natalie Perry of Perry's Plate. In a medium bowl, combine the flours, sourdough starter, Parmesan cheese, fresh herbs, and oil. Then use that active starter to make this delicious sourdough cheddar rosemary crackers. Weigh the sourdough starter discard in the mixing bowl with the melted butter and add the dried herbs and salt. these boys are addicted. They are made with sourdough discard and are perfect for dips, topped with slices of cheese, or just eating by the handful. There you go! Preheat your oven to 325ºF and line a large baking sheet with parchment paper. I have also made these with Monterrey Jack cheese. This sourdough starter discard crackers recipe makes a crispy cracker that’s a little salty, a tad spicy, a tiny bit tangy, and utterly addictive. Simply mix flour, starter, Cabot Butter and Cabot 2 Year Cheddar together to form a dough. Whether you’re using your discard, or making these sourdough cheese crackers because they are both amazing and addictive. Yes, it is active starter you didn’t use up for the current adventure. Let the crackers cool on the pan for at least 5 minutes. Cheesy Discard Crackers. You can keep them plain or flavor them with a variety of herbs, spices, or cheeses… Easy and adaptable homemade sourdough crackers are full of tangy wholesome flavor. There was no way that I could convince them that, despite the way they look, they taste exactly like their favorite cheese cracker. The dough should form a ball or mass and not be sticky. Store in an airtight container on the counter for up to 3 days. Prep Time: 5 minutes Bake Time: 32 minutes One of my favorite ways to use up extra sourdough starter is adding it to cracker dough. You may be able to find more information about this and similar content on their web site. You’ll need about a cup of sourdough discard, olive oil, shredded cheddar, and salt. If you read Erica’s Sourdough 101 post, you’ll find alll of the information you need to make and care for your own sourdough starter! Gluten-Free Sourdough Discard Crackers (w/ Optional Herbs & Cheese) Instead of wasting your discarded sourdough starter, come learn how to make gluten-free sourdough crackers.