|Sourdough Cheese Crackers ( my cracker tin, and then homemade mustard off to right)|
We needed crackers again, so I pulled out my refrigerated Parisian Sourdough starter and started feeding it to activate it. I made the sausage cheese pie I posted about. I made crepes again since it was out, and I made some bread, then it'll go back into the fridge untill I want something else again. Like pulling it out in the evening and feeding it makes it usable the next day.
I have posted about crackers before. My cookbook has several cracker (as too, my "flake cereal") recipes - all prior to these days of soaking my ground flours with the wet ingredients for at least 8-12 hours before making the recipe - for better body assimilation.
Sourdough Cheese Crackers1 cup sourdough
1/3 cup melted butter (or coconut oil)
1 1/2 cup whole grain flour
Mix this together till a not too sticky dough. Like start with 1 cup of flour and keep adding more till a pretty stiff dough and not too wet. It will absorb more of the flour as it sits, but I don't like it to be too sticky for my final mixing up and making.
Let this sit for at least 8 hours. I either do this in the morning to make in the afternoon, or mix it up at night to make the next morning. I think about oven usage. I like to turn the oven off once the baking time is done and leave the crackers in the oven overnight to let them dry out more.
|Soaked dough flattened out and rest of ingredients sprinkle on|
Flatten out dough on a silicone mat and sprinkle on -
1/4 tsp each: salt, onion and garlic powder
1/4 tsp baking soda
1/4 cup of grated cheese
Kneed this mixture together till seems well mixed. Divide the dough in half and roll out thin on two baking sheets. Score for cracker shapes. Bake at 350 degrees for 15 minutes. Then as I said, I turn the oven off and leave them in to cool and dry more.
|Cracker dough rolled thin and scored|
You could add any seasonings you desire. You don't need to add the cheese. I've used all varieties of cheese and like them all. This time I used Kerry Gold Irish Cheddar. I like gouda too. Blue cheeses are good, but can't eat so many of them - like it gets overpowering - maybe depends on what you want to serve them with.
Use as you do any cracker. I took some yesterday to a wine tasting we did with neighbors - they loved them! Homemade mustard is great on them. Use them for mini 'sandwiches'. I like making kefir cheese - straining off the whey - mixing it with salt, onion and garlic powder and balling it up and pouring good tasting olive oil over. It keeps well in cold storage for a LONG time. My balls don't stay together, but that doesn't matter - but the mixture spread on these crackers is awesome! Add a thin cucumber or any veggie slice and it's even better!