Do you make sourdough bread? If so, you’re familiar with the term ‘discard’ – the amount that you take out when you feed your start. You hate to throw away the start, but you really only want so many pancakes, etc. Well, let me solve the dilemma of what to do with your extra start (discard) – because once you have these cheese crackers there is NO GOING BACK. So read at your own risk!

So, the way I baked mine is a wee bit different. We REALLY like the crunch. I started out making 1/2 batch because I really didn’t want to waste any of my start. Normally, you mix the (few) ingredients and then spread out on parchment on a baking sheet. Well, I did that, but I spread it out on the full sheet, meaning it was much thinner than normal. It’s how we like it. Exquisite. Divine. Addictive. You mix, spread, bake, cool and then break up into crackers. Like I said, there is no going back…

You can print this recipe and read more details (HERE) on the Pioneer Woman’s website. Or you can follow my sticky note version below:

📒 SOURDOUGH CHEESE CRACKERS

• 1 cup of sourdough discard
• 2 tablespoons olive oil
• 1/2 – 3/4 teaspoon salt
• 6 oz (by WEIGHT!)* of grated extra sharp cheddar (I use Cabot brand)

Mix the discard, olive oil and salt together using a whisk if possible (about 2 minutes). Then fold in the cheese, mixing lightly until all in. I like my crackers very thin and crispy, so I use two baking sheets with parchment and I spread half the dough in each. Very thin (takes up most of the baking sheet).

Heat oven to 325℉, (**if you have convection and will be using two baking sheets, I set it to 320℉ Convection – once it reaches that temp, pop in the baking sheet . Bake 35 minutes (check when they start really smelling like they might be done – all ovens are a bit different). Then leave in oven with door closed for about 10 minutes. (Take one sheet out and see if you can snap off a small piece). Let cool 10-15 minutes before breaking into pieces. Store in a storage container to keep them fresh. They won’t be around long. NOTE: if they don’t seem like they’ll be crunchy enough, I leave them in the oven with the oven OFF a bit longer. If they’re getting a little brown I also leave oven door open. Let cool 10 minutes and then break into cracker size pieces.

☀️UPDATE JUNE 14, 2024: I tried a new method for baking and am making note so I try it next time… Oven 320℉ pure convection setting. 30 minutes. Take out and check, then put back in oven on opposite rack (if lower rack last time use middle this time and vice versa) and rotate as you put the baking sheet in the oven (switch the front of the pan to the back of the oven). Lower heat to 250℉ and bake 5 minutes. Remove from oven (and turn off oven). Let sit 5 minutes. Try breaking off a piece. If successful let cool 10 minutes and then break into cracker pieces. **If it’s “bendy” and not cracking easily then put back in oven (LEAVE IT OFF) 5 minutes, wait 5, check. If still bendy put back in oven wait another 5, etc.!

PS/ don’t be concerned that there is no flour in this recipe – there is flour in the start and you’ll see how this bakes up into the most heavenly cracker on earth!

Original directions from Pioneer Woman in link above!

🧀Until next time…