Foods and Drinks / RecipesCheddar Cheese Sourdough Crackers February 21, 2024 - by Wilma Candy - Leave a Comment Table of Contents Toggle INGREDIENTSINSTRUCTIONSNOTES: INGREDIENTS 180 grams (1 1/2 cups) all-purpose flour 7 grams (2 teaspoons) baking powder 9 grams (2 teaspoons) granulated sugar 6 grams (1 1/2 teaspoons) kosher salt 226 grams (one 8 oz block) sharp cheddar cheese, yellow or white 100 grams (1/2 cup) sourdough discard (unfed) 168 grams + 15 grams (3/4 cup plus 1 tablespoon) heavy cream INSTRUCTIONS Preheat the oven to 375°F. On the fine side of a grater or in a food processor, grate the cheddar cheese until finely shredded. In a large bowl, stir together the flour, baking powder, sugar, salt, and cheese. Set aside. In a small bowl, stir together the sourdough discard and 168 grams (3/4 cup) heavy cream until well-blended. Pour this mixture into the dry ingredients mixture and stir well to combine into a shaggy mixture. Dump the dough onto a very lightly floured surface, and continue to gently knead until a smooth dough forms. Divide into two pieces and cover one with a kitchen towel. On a lightly floured piece of parchment paper (one that will fit your baking sheet), roll the dough into a rectangle approximately 1/8 inch thick. Use a knife or bench scraper to divide the dough into 1-inch squares, leaving the sheet intact–you do not need to separate the crackers from each other, though some edge pieces may detach themselves. Transfer the parchment sheet of rolled and cut crackers onto a sheet pan. Repeat the previous step with the other half of the dough, using a second sheet pan and piece of parchment. Optional: use a skewer to poke a hole into the center of each cracker. Brush the tops of each sheet of crackers with the remaining 15 grams (1 tablespoon) of heavy cream. Bake crackers for 20-30 minutes, rotating the pans halfway through, until crackers are golden brown and dry across the tops. Pro tip: you can bake them fairly dark for a more toasty, caramelized flavor. Remove the sheets from the oven and cool completely before breaking up the sheets of crackers with your hands. Store in an airtight container at room temperature for up to a month. NOTES: Use a cheddar cheese you love, since it’s the predominant flavor here. Sharp, extra sharp, yellow, and white cheese all work.
