Sourdough Cheese Crackers

Sourdough Cheese Crackers

•1 cup All Purpose Flour

•1/2 cup ground flax 

•1/2 cup fresh ground whole wheat flour 

•1/2 cup nutritional yeast 

•10 Ounces grated Cheddar Cheese ((haven’t tried it but a subbing part of the cheddar with another cheese would be amazing. Parm, Gouda, maybe even feta.)) 

•2-3 tsp Sea Salt or flavoured salt ((I used rosemary salt with fantastic result))

Mix above ingredients on high in a stand mixer until the cheese has turned into crumbles and the mixture resembles coarse sand ish. Then add:

•3/4 - 1 cup  active Sourdough Starter at 100% hydration. ((The original recipe called for 1 cup but I only had 3/4 cup and that worked just fine.))

•1/4 cup  Melted Butter

•just under 1/2 cup water

Mix until combined. The dough should be very soft but not sticky. Let sit for 8-12 hours. I like to make the dough first thing in the morning and let it ferment throughout the day, then roll and bake in time for supper. It could also be made in the evening, rise overnight and be ready to roll and bake in the morning. 
After 8-12 hours preheat your oven to 350*. roll half the dough between two baking mats or pieces of parchment paper to 1/4 - 1/8 inch thickness. Cut into 1 inch squares. Transfer each square to a parchment lined cookie sheet ((I find this quite tedious. This recipe made over 3 cookie sheets for me.))  Repeat with the remaining dough. You can sprinkle with salt before baking; i like salt so I prefer them that way. Bake for approximately 20-25 minutes. It can be tricky to get them done to perfection. You dont want to over bake them and end up with burnt hard crackers but if you under bake them you run the risk of sogginess. I recommend keeping an eye on them toward the end of the bake time. The edges should be browned and the middles just starting to brown when you pull them out of the oven. Let them cool completely before eating.

I struggled to find a long ferment sourdough cheese cracker recipe on the internet so I had to make this recipe 

into what I wanted.  

While we were eating these crackers I told Little B that he was the weird kid whose mom only allowed him to eat homemade snacks made with bougie ingredients (nutritional yeast, rosemary sea salt in this recipe) and I was sorry it had to be like that. Of course I exaggerated as usual. (or did I, Mom?)