Delicious tangy, cheesy addictive, sourdough cheddar cheese rosemary crackers made with extra sharp cheddar cheese and fresh rosemary. If you bake sourdough more often you tend to have sourdough discard too. Yes, it is active starter you didn’t use up for the current adventure. Then use that active starter to make this delicious sourdough cheddar rosemary crackers. The rosemary, cheddar cheese goes well together and perfectly matched with the tang of the sourdough perfectly. We’re addicted to these crackers, dipped into some healthy homemade hummus .
What is Sourdough Discard?
Sourdough discard is the portion of the sourdough starter that you get rid of when you do a feeding. The reason we do this is because every time you feed your starter you must give it enough flour and water so that it is sufficiently fed. If you want to use up all the starter then you need to add more flour during feeding and every time you are going to make it bigger and bigger. Then next question will be
How to Reduce the Sourdough Discard?
You can reduce amount of sourdough discard by
- Either feeding small amount of the flour and starter ratio. I usually use 1:1 starter if I am not using it for baking around 15g each.
- Second refrigerate the starter and then refeed them when you need to bake the bread.
- You can use sourdough discard for other recipes like quick bread, crackers, pancakes, waffles etc.
How I made Sourdough cheddar cheese Rosemary Crackers?
Sharp cheddar cheese and rosemary goes well together in sourdough bread. I have tried this combo earlier here and here. So, I decide to try this cracker. You can play with your cheese combo but this one is best of the lot. I have spiced up with little black pepper. I have earlier made chipotle pepper spiced crackers with spices and seeds. Here is the recipe of homemade soda crackers.
For making Sourdough cheddar cheese Rosemary crackers things to remember
- Use freshly grated sharp cheddar cheese and fresh rosemary.
- Use only 2 tablespoon rosemary as they stronger herb.
- I used garlic powder you can use fresh garlic minced it you want strong garlicky taste.
- While spreading the dough for crackers make sure to spread thin as much possible make be ⅛ inch thickness and prick with toothpick to prevent them from puffing too much while baking.
- If you don’t want sharp cheddar cheese, then use parmesan or gruyere cheese.
- You can play with seasoning to use Italian seasoning instead of rosemary and black pepper
If you are not savory person, then try to make the sourdough crackers sprinkled with cinnamon. Trust me you are never going to stop with sourdough cracker creations they are most delicious and addictive. It is fun to play with flavors.
Why this sourdough crackers are unique?
Addition of sourdough starter to the crackers enhance not only taste, but also, during this process beneficial microorganisms change the composition of the flour, leaving you with a dough that’s rich in probiotics, vitamins and minerals. These crackers remain very low in gluten – a benefit from the fermentation process. Yes, many people with gluten-sensitivities can eat sourdough bread and other traditionally, fermented grains. They are not loaded with preservatives or artificial colors. You can try to make this alternative to any store-bought crackers.
Sourdough Cheddar cheese Rosemary Crackers
- 120 g all-purpose flour
- 60 g leftover starter/discard
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- ¼ teaspoon garlic powder
- 56 g unsalted butter
- 7 oz Extra sharp cheddar cheese grated
- 3 to 4 tablespoon /45 to 60 ml cold water
- 2 tablespoon rosemary sprigs
- Process all ingredients in a food processor and gradually add 1 tablespoon water each and combine to form am soft dough, not over mix. Flatten that it into disc and cover with plastic wrap and refrigerate for at least 30 minutes.
- Pre-heat oven to 325F (160C). Line baking with a parchment paper.
- Divide the dough into two discs and spread one at a time into thin rectangle with thickness of ⅛ inch. Using small cookie cutter (1 ½ inch)) cut out pieces. Then place it in baking sheet with some space in between. If you don’t want your crackers to puff up, then place toothpicks. Chill the dough for about 5-to 10 minutes.
- Bake it for 15 minutes at 325F depending up on the thickness. If you find your crackers soft in center bake it at again at lower temperature at 250F for 5 minutes or until it crisps up.
- Store at airtight container for up to 3 days.
I made this cracker as part of #BreadBakers, a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme.Follow our Pinterest board right here. Links are also updated each month on this home page.
We take turns hosting each month and choosing the theme/ingredient.
March 2020 Bread Bakers Event Crackers – Host is Sneha of Sneha’s Recipes
- Baked Nacho Chips from Anybody Can Bake
- Cheesy Crunchy Mini Crackers from Culinary Adventures with Camilla
- Homemade Senbei Rice Crackers from Food Lust People Love
- Lavash from Sneha’s Recipe
- Olive Oil Crackers from A Messy Kitchen
- Rosemary Crackers from Passion Kneaded
- Sourdough Cheddar Cheese and Rosemary Crackers from Zesty South Indian Kitchen
- Sprouted Wheat Crackers with Sea Salt from Karen’s Kitchen Stories
- Wholegrain Sesame and Flaxseed Crackers from Ambrosia
- Wholemeal and Oats Carrot Crackers from Cook with Renu
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.