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I have been feeding my sourdough starter daily and I ended up with a lot of starter discard. Rather than throwing it away, I used it to make delicious crispy Cheese Sourdough Crackers. These crackers are quite addictive. We can easily finish a whole container if we don't control ourselves. They are perfect home made snacks!

I have been baking various Sourdough Crackers since I started my sourdough baking journey last year. Please click on the below links if you are interested.

Herbed Sourdough Discard Crackers

Sesame Sourdough Discard Crackers

Multi Seeds Sourdough Discard Crackers

Sourdough Discard Crispy Breadsticks

How to store Homemade Sourdough Crackers?

To store the crackers, allow the crackers to cool completely before placing in an airtight container. It can stay fresh and crunchy for about 1 - 2 weeks on the counter top. If you think you may be unable to finish it in this time frame, divide it into a few smaller airtight containers. It will stay fresh for up to 3 - 4 weeks if untouched.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible. Do tag me on Instagram @Bakewithpaws if you attempt on this recipe.

How To Make Crispy Cheese Sourdough Discard Crackers

Yields: 96 pieces

INGREDIENTS:

300g sourdough discard *
75g butter, soften or room temperature

* Please feed sourdough with equal amount of flour and water if you do not have enough sourdough discard. Wait for it to rise till double.

Dried ingredients:
140 all purpose flour

40g whole wheat flour

1 tsp sea salt
2 tsp baking powder

60g dubliner cheese or cheddar cheese, shredded (I used dubliner cheese)

4 - 5 tsp dried rosemary or any mixed dried herbs of your choice (optional)

Some extra shredded dubliner cheese for topping (optional)

Tools:

2 baking trays

2 parchment papers, cut to fit the size of baking tray

METHOD:

Mixing:

In a bowl of mixer, combine all dried ingredients, add in sourdough discard and butter.
Mix with paddle attachment until all well combined.
Shape into a ball and cover with cling film and rest for 30 minutes. You may also leave in the fridge overnight and bake the next day.

Preheat oven to 180C.
Shapping:

Transfer the dough onto a clean floured surface and cut into 12 equal portions.
Shape each portion into a ball.
Flatten each dough with a rolling pin, sprinkle with some extra shredded cheese (optional). Roll out to a thin dish.
Carefully transfer to the parchment paper. Then roll out further to a thickness of 1 mm approximately.
Cut with a straight knife or pizza cutter into 8 segments.
Transfer the whole thing to a baking tray.

Baking:

Bake at preheated oven for 10 - 12 minutes or until lightly golden brown and crispy. Rotate the pan half way of baking. You may need to flip the crackers if bottom are still white when the top are already golden brown.
Transfer to a cooling rack and repeat baking with the rest of remaining dough.