Teach Eat Love

Sourdough Cheddar Crackers with Rosemary – and a giveaway!

Before we really get started, let me say that yes, I’ve made my own crackers. And here’s why I think you should, too – homemade crackers are ridiculously good and they’re easy to make.

sourdough
These crackers are made with sourdough starter. I’ve always loved sourdough bread but never wanted to commit to messing with a starter. Then I discovered King Arthur Flour’s sourdough starter, which has a proud lineage dating back to the 1700s. The romantic in me jumped at that, and I got my own colonial descendant in the mail a few days later.
Sourdough is really easy. Once a week, I have to “feed” the starter with new flour. That means I scoop a cup of starter out. Some people discard it; I use it to make delicious crackers. Then I add some flour and water to the starter, let it rest for a few hours, use it to make easy, delicious, tangy bread that has yet to let me down, add some more flour, and return it to the fridge for next week. And I get two loaves of amazing sourdough out of the deal – I’ll post that recipe soon.
Back to the crackers. My daughter was not a fan of the really tangy, crusty sourdough bread that I love, so I started introducing the flavor with kid-friendly sourdough crackers. Now she loves sourdough in any form and even wants to help me bake.
cheese crackers
making crackers is clearly very exciting.
Want to try King Arthur’s awesome sourdough? They’re sponsoring a giveaway of one starter set, including a really fun clay sourdough crock that’s perfect for storing your starter and a coupon for a free 5 pound bag of their flour at your grocery store. Scroll down to the end of this post for details on how to enter.  Our giveaway has ended. Congrats, Lauren M.!

king arthur flour
photo credit: king arthur flour


If you haven’t ordered from King Arthur Flour, let me say how much I love this company. They’re 100% employee owned, socially responsible, have a baker’s hotline and online chat for recipe questions, produce awesome products, and have an incredible desire to make the customer happy.

Here’s some more info about them:

·         Get step-by-step instructions for your most delicious baking through our Baking Banter blog or one of over 2,000 free recipes online
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·         Sign up for special offers (plus great recipes and tips!) through our e-newsletter
·         Check out our videos for lots of baking tips, interviews with our farmers, and stories from our employee-owners
·         Find out how to bring the free Life Skills Bread Baking Program to middle-school students in your community

 

Back to our crackers. Here are a few things I’ve learned to make crackers a cinch:
  • roll the dough as thinly as possible. I can’t give you a measurement because my ruler doesn’t have hashmarks that low. If it’s not thin enough, you’ll have more of a pie crust texture.
  • roll the dough into a piece of parchment paper to transfer easily to the oven. Don’t skip this unless you’re okay with picking up crackers one by one.
crackers
 

Ingredients:

1 c. sourdough starter (what recipes tell you to discard)
3/4 c. + 3 T. whole wheat flour
1 T. dehydrated cheddar powder*
1/4 c. extra virgin olive oil (or melted butter)
1 T. water
1/4 tsp. baking soda
1 tablespoon of chopped fresh rosemary or other herbs. (I did a mix of chives and rosemary)
2 T extra virgin olive oil (for topping)
3/4 tsp. kosher salt or sea salt (for topping)

Directions:

Preheat oven to 350.
1. Stir the baking soda into the flour.
2. Stir together starter, flour mixture, cheese powder, water, oil, and herbs.
3. Knead the dough until it is cohesive.
4. You can use the dough immediately or let it rest overnight. The sourdough flavor is more pronounced, depending on the rest time. I like between 4-8 hours.
5. Cut a piece of parchment as big as your biggest cookie sheet. Mine was 14x20.
6. Roll the dough onto the parchment as thin as you can.
7. Trim the edges, reroll the dough onto a small piece of parchment. Or let your child play with the dough and make her own crackers. (see toddler photo above)
8. Cut the crackers. Type A readers can use a 1" wide ruler and a pizza cutter to make perfect squares.
9. Brush the crackers with olive oil, then sprinkle with salt.
10. Transfer to the cookie sheet and pop into a 350 oven for about 17 minutes, checking every so often. Do not overcook. If they're not as crisp as you'd like, put them back in the oven. They're very forgiving.
*I bought cheese powder at a local spice shop. There's nothing added - just dehydrated cheddar. You can also buy plain dehydrated cheese at King Arthur Flour and Penzeys. If you want to omit the cheddar, the crackers are still delicious; just increase the flour to 1 cup.

 

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3 Responses to “Sourdough Cheddar Crackers with Rosemary – and a giveaway!”

  1. Lois November 29, 2014 at 6:23 am

    Thanks for sharing this. Your crackers look great! To clarify, omitting the 1 Tablespoon of cheddar powder would mean increasing the flour from “3/4 c. + 3 T.” to 2 cups? That doesn’t sound right, but maybe it is. Thanks for your blog!

  2. lori January 26, 2015 at 6:04 pm

    hi anne!
    i’m currently addicted to making all sorts of sourdough crackers and just found your post. awesome!!! your recipe is similar to mine, which i twist and contort by subbing and switching herbs and other ingredients. i use melted butter, have not tried with just EVOO yet. i have subbed bacon fat for the butter. pretty good with parmesan cheese!
    i even made lavender/sea salt crackers. those were interesting!
    lastly, i wanted to ask, in the recipe, you said to increase flour to 2C if not using the cheese powder. did you mean increase flour to 1C?

    i’m currently overwhelmed by all the things you can do with sourdough!

    thanks for sharing all the awesome ideas….i’ve got some reading to do.

    • TeachEatLove February 8, 2015 at 2:00 am

      YES! Thank you for the catch! With a move and a baby, my sourdough making has been sadly neglected. Thanks for the reminder to start that good stuff back up again!

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