You didn’t think I would stop with my super awesome Rosemary and Olive Oil Sourdough Discard Crackers did you?
No way! Once I realized what a huge success my discard crackers were I wanted to make all the flavors. This recipe takes four ingredients and turns them into a super cheesy, super crunchy, super healthy sourdough snack!
Did I mention that sourdough discard crackers are a batter cracker?
Yep, you read that right! This recipe uses a batter so no rolling is required!
Watch the technique in my YouTube presentation.
Find all the other sourdough, gluten free and low-carb cracker recipes here.
A crispy, cheesy, fermented sourdough snack cracker.
- 340 grams Sourdough Discard (1 1/3 cup, 100% hydration)
- 113 grams Melted Butter (1/2 cup)
- 80 grams Grated Parmesan Cheese (1 cup)
- 5 grams Salt (3/4 - 1 Teaspoon)
Melt the butter and let it cool to room temperature.
Preheat your oven to 325°.
Mix the starter, butter and salt together with a whisk. Whisk briskly until smooth with no visible oiliness.
Add the grated Parmesan cheese and stir it in evenly.
Line a half sheet pan (18"x13") with parchment paper. Using a rubber spatula, spread the batter to the edges of the pan in a smooth even layer.
Place the sheet pan in the midle of the preheated oven and bake for 30 minutes.
After 30 minutes, remove the pan and score the batter with a pizza cutter, making cracker sized squares. Or skip this step and break the crackers later.
If the crackers are noticeably brown at this time your oven may be running hotter than mine. Turn your oven down to 300° and continue with the rest of the recipe.
Return the pan to the oven and continue baking for 30 more minutes.
Turn the oven off and open the door 1/4 of the way. Let the crackers cool completely in the warm oven.
Store the finished crackers in an air tight container.
Want to learn everything about sourdough?
I have a free 13 page guide for you!
Demystifying Sourdough – Everything You’ve Ever Wanted To Know About Sourdough Starter – Why It’s Better For You – And How To Start One
