I don't even know what to tell you about these crackers except that you really must make them immediately. They are addicting. Buttery. Slight twang from the sourdough. Nicely cheesey without cloyingly so. So yummy.
I originally wanted to develop a recipe for a good cheese cracker for my son, and in the interim found my new favorite thing. These are so good. Trust me. Go, make them now.
Sourdough Cheese Crackers
makes about 6 dozen 1" diameter crackers
- 1-1/2 sticks cold butter (3/4 cup)
- 1 cup flour
- 1 to 1-1/4 Cup sourdough starter, freshly fed and room temperature
- 2 cups shredded cheddar cheese
- 1/2 cup parmesan cheese, shredded
- 1 teaspoon garlic powder
- 1 teaspoon freshly cracked pepper
- 1 teaspoon sea salt
- 1 teaspoon smoked paprika*
Divide the dough into three parts and, using three sheets of waxed paper, roll dough up into a tube (roughly 1 to 1-1/2" in diameter) in the paper and refrigerate until firm and ready to bake.
To bake:Preheat oven to 350 degrees Fahrenheit. Using one roll of dough at a time (keeping the others cool in the fridge) unwrap and, with a serrated knife, cut the roll into 1/6th inch rounds and place on a parchment paper lined baking sheet.
Take care to saw the log with the knife, rather than pressing down to cut as it will keep the crackers rounder.
Leave a little space between each cracker as they will spread a little bit during baking, but you do not need to leave as much space as you would for, say, cookies. Maybe an inch or so on all sides.
Bake for 16-18 minutes until golden brown on the top and the bottoms are nicely toasted. Allow to cool briefly and enjoy!I bet you can't eat just one. . . .
*Next time I'm going to sub out mustard powder for the paprika. . . I'll let you know how it goes!
This post is written in conjunction with Fight Back Friday!
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12 comments:
yummmm. i wish i hadnt let me starter die!
I will definitely be making these! I make you regular sourdough crackers regularly, and they are so good!!! This will be a great variation. Thanks.
Jen
These look awesome! I have already printed your other sourdough cracker recipe, but haven't tried it yet. Now I'll have to decide which to do first. :)
Made these tonight. Oh my! Delish! The family LOVED them, too.
Can't wait to try these! I've tried several different cracker recipes and just haven't found the "right" one yet. These sound great!
Hi! so gald to have found your blog. I'm a Catholic "real" foodie mom too! (clicked over here from kitchenstewardship.)
Have you made these crackers with whole wheat flour and used the sourdough starter to "soak" it for 12-24 hrs? I might try that and use my "discarded" starter. I just adapted a bleberry muffin recipe along those lines. They don't need to rise much, do they?
These were amazing! I made the recipe exactly like written, but I'm going to try a almond/coconut flour blend next time.
I know you posted this a while ago, but I'm new to sourdough cooking and was wondering what a "freshly fed" starter is? How long ago should it have been fed? Thanks for your help. I just discovered your blog today and I'm a fellow Catholic real-foodie!
Hi Leslie!
Freshly fed just means fed the day before so it's healthy and bubbly. Good luck and thanks for reading!
Best,
Sarah
Hi! I found your blog from kitchenstewardship. I'm on my way to becoming a "real" foodie (I think it's a more authentically human and Catholic way of living).
I don't have a food processor and was wondering if/how I could still make these. They look amazing!
Hi! I found your blog from kitchenstewardship. I'm on my way to becoming a "real" foodie (I think it's a more authentically human and Catholic way to live).
I don't have a food processor and was wondering if/how I could still make these. They look amazing!
Hi Farmers City Wife!
You can definitely make these without a food processor. Do you ever make pie crusts? It'd be the same process. Using a pastry cutter, simply cut in the butter to the dry ingredients until butter is the size of small peas, and add in the starter, a bit at a time as the wet ingredient until it just comes together and, when you squeeze a few pieces together, they stick. Follow the remainder of the instructions as noted.
Good luck and let me know how they go! They are addicting . . .
Best,
Sarah
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