Crispy Sourdough Cheddar Crackers

AI Kitchen

Dec 31, 2024

Transform your sourdough discard into crispy, lightly cheesy crackers with a perfect crunch. They’re mild enough for picky eaters but packed with just enough flavor to keep you reaching for more!

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After making these delicious crispy sourdough discard crackers, I just had to find more ways to use this liquid gold (my sourdough starter discard). My kids are big fans of Cheese-Its, but I steer clear of buying them because the ingredients list is a bummer.

So of course I asked ChatGPT:

Sourdough discard crackers recipe. With mild grated cheddar. Not too overpowering with the cheese flavor

So it provided:

Here’s a simple recipe for sourdough discard crackers with mild cheddar. These crackers are crispy and lightly cheesy, perfect for a snack or pairing with dips!

Ingredients

1 cup (240g) sourdough discard (100% hydration)
1 cup (120g) all-purpose flour
1/2 cup (60g) grated mild cheddar cheese
2 tbsp (30g) unsalted butter, softened
1/2 tsp salt (adjust to taste)
1/4 tsp garlic powder or onion powder (optional, for a subtle kick)
Water, if needed, to bring the dough together

Instructions

Mix the Dough Combine the sourdough discard, flour, grated cheddar, butter, salt, and optional seasoning in a bowl. Mix until a cohesive dough forms. If it feels too dry, add water a teaspoon at a time.
Chill Wrap the dough in plastic wrap and refrigerate for 30 minutes. This makes it easier to roll out.
Preheat & Prepare Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Roll Out Place the dough on a lightly floured surface. Roll it out very thin (about 1/8 inch or less). Thin dough results in crispier crackers.
Cut Shapes Use a knife, pizza cutter, or cookie cutter to cut the dough into your preferred shapes. Transfer them to the prepared baking sheet.
Bake Bake for 18–22 minutes, or until the edges are golden and the crackers are crispy. Keep an eye on them toward the end to avoid burning.
Cool Allow the crackers to cool completely on a wire rack. They’ll crisp up further as they cool.

Storage

Store in an airtight container for up to a week.

Would you like tips on flavor variations or adjusting the cheesiness further?

I actually just fed my starter so had to make sure it was OK:

If I had sourdough starter that I keep outside and was fed yesterday, and I just fed it, can I use it?

It said it would work, although flavor would be milder. that's ok:

Yes, you can use the sourdough starter you just fed, but the results may vary depending on the recipe:

If the Recipe Needs Active StarterFor recipes requiring an active and bubbly starter, it’s best to wait until your starter has peaked (typically 4–6 hours after feeding, depending on the temperature). At this stage, it will have the maximum rising power.
If the Recipe Uses DiscardIf the recipe (like the sourdough crackers) is based on discard, you can use the freshly fed starter right away. The slight difference in hydration or activity won’t significantly affect the recipe, as discard recipes don’t rely on the starter’s leavening ability.

Since the crackers are about flavor and not rise, go ahead and use your freshly fed starter!

Enjoy!

Servings: 6

Calories per Serving: 150

Total Time: 1 hour