Print
The perfect, traditionally fermented, cheesy snack cracker.

Sourdough Cheddar Crackers

A crunchy, tummy friendly, fermented grain, snack cracker.

Author Butter For All

Ingredients

For the dough:

  • 228 Grams Sourdough Starter or Discard about 1 cup at 100% hydration
  • 285 Grams Organic All Purpose Flour about 2 cups
  • 8 Grams Sea Salt 3/4 teaspoon
  • 64 Grams Melted Butter 1/2 cup
  • 105 Grams Filtered Water just shy 1/2 cup
  • 8 Ounces Cheddar Cheese Grated

Instructions

The night before baking:

  1. Weigh or measure all the dough ingredients into a ceramic or glass mixing bowl.
  2. Mix the dough just until it comes together. There will be plenty of structure without developing extra gluten.
  3. Let the dough rest and rise, covered for 12-16 hours.

The next day:

  1. Preheat your oven to 350°.
  2. Transfer the dough to a floured surface and pat it into a rectangle. Cut the rectangle in half.
  3. Cut 3 sheets of parchment paper that will fit a large baking sheet.
  4. Place one piece of the dough in the center of a piece of parchment and cover with the other sheet.
  5. Use your hand to flatten the dough into a large rectangle. Then use a rolling pin to roll it to a thickness of about 1/8th of an inch. Remove the top sheet of parchment paper.

    The easy to work with dough.
  6. Using a pizza cutter or knife cut the dough into cracker size squares. Prick (dock) each square twice with a fork to keep the dough from bubbling up in the oven.
    Cutting and docking the dough.
  7. Slide the parchment paper onto the baking sheet and set the crackers aside.
  8. Repeat these steps with the remaining dough.

  9. Bake the crackers for 30 minutes at 350°. Then turn the oven off and jar the door. I use a baking mitt between the door and frame to just barely keep the oven door open. Let the crackers cool completely in the oven.

  10. Once cool, store the crackers in an air tight container.

Recipe Notes

You may need to rotate the crackers once during baking or switch shelves to make sure they brown evenly.