I just tried this recipe as it came highly recommended by a lot of people. I did my weekly feed for my fridge discard the night before and left it on the counter overnight before popping back in the fridge. A few hours later I decided to make these cheesy crackers. They are DELICIOUS! Mine ended up light and poofy. I’m guessing because my discard was active. I also didn’t put the little hole in the middle, so I don’t know if that made a difference. Regardless, they are yummy!!
The first pic is mine, the second is what it’s supposed to look like.
Recipe in case you don’t have it:
INGREDIENTS:
2 cups sharp cheddar cheese
4 tbsp unsalted butter at room temperature
1 tsp salt
1/4 tsp garlic powder
4 tbsp sourdough discard
1 cup unbleached, all-purpose flour
1 tsp water cold
Sea salt for topping
INSTRUCTIONS
In a large bowl, add cheese, room-temperature butter, salt and garlic poweder. Mix with a hand mixer on medium speed for two minutes or until fully combined and fluffy.
Add sourdough starter to the cheese mixture and mix and high until combined.
Add flour to the cheese mixture and mix until fully combined, about one minute.
Add the cold water and mix for a few seconds, until you can press the dough between two fingers and it holds its form.
Press the dough into a ball and wrap with plastic wrap, cool in the refrigerator for 30 minutes.
After cooling, roll the dough out between two sheets of parchment paper until it is ⅛” thick.
Use the pasta cutter wheel to cut out square shapes in the dough. Finish by poking a hole in the middle of each cracker with a chopstick.
Sprinkle tops with sea salt
Transfer the crackers to a parchment lined baking sheet.
Bake at 350° F. for 15-18 minutes until golden brown around the edges.
Enjoy!
by Bulky_Development396
1 Comment
Those look delicious! I’ll try this for sure, thank you!