Cheesy Cracker Recipe: How to Use Sourdough Starter Discard
This cheesy cracker recipe will satisfy any savory snack craving! I love how the nutritional yeast beefs up the tanginess of the sourdough starter and makes this Cheesy Cracker Recipe taste extra cheese-a-licious. Besides, I’m always hunting for how to use sourdough starter discard in recipes!
Equipment
- baking sheet
- Parchment paper optional, but makes it easier!
- Mixing bowl
Ingredients
- 1 cup All-Purpose flour
- 1 cup unfed sourdough starter 227 grams
- ¼ cup butter melted
- 1-2 tablespoons seasoning blend with salt
- 1 tablespoon nutritional yeast
- ½ teaspoon garlic powder
- olive oil for drizzling
- coarse salt and fresh ground paper as desired
Instructions
- In a medium sized bowl, combine the flour, sourdough starter, butter, seasonings, nutritional yeast, garlic powder and salt (if using a seasoning blend that doesn’t contain salt). Use your hands to work the dough into a ball. It will start out messy and sticky, but once the ingredients merry it will be a soft and pliable dough ball. Flatten the ball into a rectangular disc, a visual example would be like the lid of a small shoebox.
- Using two sheets of parchment paper, sandwich the dough between the sheets. I put a tea towel or silpat mat under the bottom layer to prevent it from slipping. Roll the dough with a rolling pin until it is about 1/16 of an inch thick. It will nearly touch the edges of then parchment paper when it is thin enough. The reason for this is that thicker crackers will take longer to bake and could burn on the edges while remaining slightly doughy in the middle.
- Keep the dough between the layers of parchment paper and slide it onto a baking sheet. To ferment the cracker dough, place the baking sheet & dough into the refrigerator. It can ferment for up to one day. When ready to bake, remove it from the refrigerator and let it sit for thirty minutes before continuing on to the next steps. If not fermenting the dough, move on to the next step!
- Preheat the oven to 350. Prepare the dough for baking by removing then top layer of parchment and drizzling it with olive oil and smoothing the olive oil over the entire surface. I use my hands for this step! Cut the crackers into one inch squares using a knife, pizza cutter, cookie cutters or pastry cutter. Leave the dough exactly as it is, do not try to separate the crackers. Sprinkle the crackers with coarse salt, pepper and any additional seasonings you desire.
- Bake the crackers for 25-30 minutes. Once they are fully cooked, transfer the crackers to a cooling rack. Do not leave them on the parchment paper to cool, this will cause the bottoms to be soggy.
- Store the fully cooled crackers in an airtight glass container. They will start to go stale after about three days, but don’t worry! They won’t last that long.
Notes
HOW TO FERMENT THE CRACKER DOUGH BEFORE BAKING (OPTIONAL)
To ferment the cracker dough, after Step 2, place the baking sheet & dough into the refrigerator. It can ferment for up to one day. Once it has fermented, it's time to bake! Remove the dough from the refrigerator and let it sit for thirty minutes before continuing on to Step 3.Nutrition
Calories: 1123kcalCarbohydrates: 147gProtein: 24gFat: 48gSaturated Fat: 29gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 2gCholesterol: 122mgSodium: 7348mgPotassium: 317mgFiber: 7gSugar: 0.4gVitamin A: 1418IUVitamin C: 0.02mgCalcium: 38mgIron: 6mg
Tried this recipe?Let us know how it was!