These cheesy crackers are another perfect way to use my sourdough starter discard. An easy recipe which requires no rising and involves two steps, maybe three if you need to get your starter ready for baking. Just make the dough and then let it rest overnight in the refrigerator.
You can see the bits of cheese and rosemary – maybe not “Cheese-Its” but a good cracker anyways. Great to serve with cocktails or just to munch on!
My kitchen smelled wonderful with the aroma of fresh rosemary baking… The dough is so easy to work with and freezes beautifully – so double the recipe to make sure you have plenty for now and later.
This recipe comes from a magazine called Bake From Scratch, published 6 times a year. If you are looking for an informative and fun read on baking this is really a great choice. I adapted this recipe slightly – I used whole wheat flour instead of white whole wheat flour. By mistake – grabbed the wrong container! I think the crackers were great and will try the white whole wheat flour the next time.
Luckily the two flours are basically the same nutritionally except the white whole wheat flour has a milder flavor and the color is lighter.
See also cheese straws with sesame or poppy seeds…
Sourdough Cheese Crackers with Rosemary, Adapted
- 1/2 cup white whole wheat flour (I did use whole wheat flour by mistake – see comment)
- 1/2 cup AP flour
- 2 tsp. fresh rosemary, very finely chopped
- 1/4 tsp. baking soda
- 1/4 tsp. onion powder
- 1/4 tsp. dry mustard
- 1/4 tsp. kosher salt, plus more for sprinkling
- 1/8 tsp. garlic powder
- 1 cup sourdough starter discard, room temperature
- 1/4 cup salted butter, melted and cooled
- 1/2 cup extra-sharp cheddar cheese, freshly grated on the fine side of a box grater (I chose Tillamook)
Combine the two flours, rosemary, baking soda, onion powder, mustard, salt and garlic powder in a medium bowl. In another bowl stir the sourdough discard to make it smooth. Add the melted and cooled butter, stirring until well combined; stir in cheese. Add flour mixture to discard mixture and knead until well combined. You won’t need any more flour…
I divided the dough in half and formed them into two discs. Place dough in resealable plastic bags and refrigerate for at least 8 hours or up to 24 hours. Let dough stand at room temperature for 30 minutes.
Preheat oven to 350°F. Roll dough onto a sheet of parchment paper, 1/8 to 1/16-inch thick. The thinner you roll it the more crackers you will get. Cut into snacking crackers, separate and place back on the parchment. I used a 1-1/4-inch cutter. Either use a salad fork tine to make holes in the top of each cracker or use a small diameter wooden skewer to make one hole.
Slide parchment onto baking sheets. Lightly spray top of crackers with cooking spray and sprinkle lightly with salt – don’t overdue the salt. Bake for 14 minutes, rotating and turning pans halfway through baking. Turn oven off and let crackers stand in oven with door closed for 10 to 15 minutes. Watch carefully so they don’t burn. You want them golden brown, stiff and crispy. Let cool completely on pans.
The baking time will depend on your oven (gas or electric), rack height, front or back of your oven, hotspots and how thin your crackers are… you just need to watch! It’s also a good idea to preheat your oven for 30 minutes to obtain the best heat possible throughout your oven.
Store in an airtight container for up to 2 weeks or freeze for up to 6 months.
Comment: Whole wheat flour is made from hard red spring or winter wheat, which has a nutty, hearty taste. White whole wheat flour is made from hard white spring or winter wheat and has a milder flavor and paler color. They do have the same nutritional value!
Recipe by cookingwithauntjuju.com
Rosebud is bubbly and ready for a recipe…