Ingredients
- 227g (8oz) sharp cheddar cheese, chopped
- 85g sourdough starter
- 2 tbsp (28g) butter, chopped
- 65g flour (soft white wheat if using fresh-milled flour)
- 1 tbsp dried parsley
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp paprika
- 1 tsp (5g) fine sea salt
- Kosher salt, for topping
Instructions
- Blend cheese, starter, butter, flour, parsley, onion powder, garlic powder, paprika, and sea salt in a food processor on high until it is a smooth ball of dough.
- Cover and ferment 8-12 hours (optional).
- Split the dough in half and shape into discs. Refrigerate dough for at least 20 minutes. While the dough is in the fridge, preheat the oven to 275°F.
- After 20 minutes, remove one half of the dough from the fridge. Roll it out as thin as possible on a silicone baking mat or on parchment paper. Cut the crackers into 1” squares with a pizza cutter, then poke a hole in the middle of each with a toothpick or kebab skewer (this prevents them from puffing up too much). Sprinkle the crackers with kosher salt. Repeat with the other half of the dough.
- Bake 20 minutes, rotate the pans, then bake 20 minutes more. Check the crackers for doneness – they should be crispy/crunchy, not chewy or soft at all. Add 5 minutes at a time until done. Be sure to watch carefully because they burn easily!
Notes
Either active starter or fresh discard will work for the long ferment. If you’re baking immediately, older discard will also work just fine!