Ingredients
230 grams (1 cup) sourdough starter, active or discard - stirred down before measuring
3 tablespoons melted butter or oil
120 grams (1 cup) all purpose flour
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
8 ounces cheddar cheese, shredded
Instructions
- Combine all dough ingredients in a bowl and mix well to combine into a shaggy dough before transferring to work surface and kneading for a few minutes until you have a very cohesive dough ball.
- Divide into two equal pieces. If desired the dough can be wrapped and refrigerated for 24 hours.
- Roll dough between two sheets of parchment to a thickness of 1/16 of an inch. Remove top piece of parchment and cut dough into small squares or whatever shape you prefer - I like to use a pizza cutter for this.
- Either prick the dough all over with a fork or use a toothpick to make one hole in the center of each cracker. Sprinkle with salt.
- Bake in preheated 350 degree oven for 30-40 minutes until crispy and lightly golden around the edges. If baking two sheets at a time be sure to rotate the pans halfway. The length of baking time will depend on how thick or thin you roll the crackers so keep an eye on them.
- Remove from oven and allow to cool on tray. The crackers will become more crisp as they cool.
Notes
- If you are using active starter and want to long-ferment the dough, you can leave it covered at room temperature for up to 8 hours before proceeding with refrigerating, rolling, and baking.
- Be sure to get the cracker dough very thin to ensure nice crispy crackers - 1/16th of an inch is ideal. I divide the dough between two baking sheets to make sure it's extra thin. If they aren't thin enough, they will be a little soft in the middle after baking but they're still delicious.
- You can also remove any that have browned and toss the thicker and/or lighter colored crackers back in the oven for a few more minutes. I actually love when some of the edges get a little extra toasty.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: sourdough, appetizers
- Method: sourdough, baking
- Cuisine: American