Anyone make sourdough cheeze it's? They taste amazing but I can never get them crispy crunchy enough. Any tips? They are always a little softer than a cracker.
Recipe
200g discard
2 tbsp melted butter
Salt and garlic powder
Cheddar cheese (I eyeball it maybe a cup or so)
Bake at 350 for 10 min, score then cook for 20 more minutes
by VinegarPrincess
13 Comments
Try 325F for like 30min. I’d also add in some flour like 2-3 tbsp. Also shredding ur own cheddar by the block helps too
After baking, turn the oven off and leave them in w the door cracked for another 10min to dehydrate
Anybody else hate the word discard? It sounds like something leaked out of your starter when it maybe shouldn’t have… And now you’re cooking with it. Lol.
So I’ve done this recipe before with both just discard (like yours) and with discard and flour (like [this recipe](https://sourdoughbrandon.com/sourdough-discard-cheese-crackers/#recipe)) and the flour included version was much crunchier / better despite being slightly more work 🙂
Shred your own cheddar and bake longer until they’re browning. I make this and I do a bit more butter than that and after I score I bake for like 30-40 min. I just continually check until they’re the desired toastiness
Try this recipe: https://simplicityandastarter.com/sourdough-cheez-its-recipe/#recipe
This will give you a solid dough before you bake. Roll it as thin as you can to get the crisp.
Have you tried blitzing the bajeezus out of the mixture in a food processor to homogenize? I think this will yield a more crispy even crumb once baked.
I’ve only ever done Alton Brown’s recipe. It’s never let me down: https://altonbrown.com/recipes/sourdough-cheese-crackers/
I make a plain discard cracker without cheese and it’s pretty tangy and cheesy even without. Gets crispy too
What do you score with?
Haven’t tried this, and not everyone has one, but I recently bought a pasta roller attachment for my Kitchen-aide mixer. Seems like this would work pretty well for this.
Here’s my recipe
85g discard
8oz shredded cheddar (I shred from a block, not prebagged. Also habanero cheddar is a fave at our house)
28g butter
65g AP flour
5g salt
Blitz in food processor until homogenous. I roll it out on parchment, and when it doesn’t seem like it’s getting thinner, I’ll roll it around my rolling pin, picking it up and putting it back down (like how you’d transfer a pie dough). I can get them really thin this way, close-ish to the size of a baking sheet. Then I cut and dock. Bake around 20 min at 350F. I think making them thin is where’s its at for crispness.
Lower the temp and bake them longer…much longer
I’ve made these. Soooooo delicious.