Cheez-ISH Sourdough Crackers (Vegan)

Here’s a very simple way to utilize sourdough discard, that tangy, tasty by-product of feeding your happy sourdough starter!

Sourdough “discard” keeps for a long time in the refrigerator, although it can become quite sour after a while. That is perfect for this recipe, which, due to the yeasts, tastes incredibly similar to “cheez”-based crackers! In fact, a common vegan substitute for cheese flavor is nutritional yeast. We are using the native yeasts in the starter to achieve a similar umami-rich, sour flavor!

Note that the longer the discard sits in the fridge, the more pronounced the yeast (and the cheese-like flavors they lend) will be. A recent batch I made was from starter accumulated about 6 weeks prior.

Cheezy Sourdough Crackers

Made with almost 100% discard, vegan too!
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Prep Time 10 minutes
Baking time 1 hour
Course Snack, Vegan
Cuisine American
Makes 3 cups

Ingredients

  • 600 g (4 cups) discarded sourdough starter
  • 85 g (6 Tbsp.) coconut oil
  • 14 g (3 tsp.) sea salt
  • 15 ml (1 Tbsp.) herb-seasoned salt or dried herbs

Instructions
 

  • Melt coconut oil until it is liquid.
  • Stir starter well before adding to bowl (it can settle out as it sits). Combine starter, oil, and sea salt together and mix well into a thin batter.
  • Preheat oven, setting on convection bake or bake to 350°F/177°C.
  • In the center of each of two half-sheet sized pans lined with parchment paper or a silicone mat, pour half the batter.
  • Tilt the pans so the batter spreads out into even, rectangular-shaped layers.
  • Sprinkle seasoned salt or dried herbs over the surface. Place pans into oven.
  • After the first 10 to 12 minutes, the batter should set up. Remove pans and score the batter into squares with a pizza cutter or bench scraper. Place pans back into oven.
  • Every 15 minutes, rotate the pans. After 30 minutes, flip the crackers over so that they brown evenly on both sides.
  • When the center crackers are cooked through (may take up to 50 minutes), remove pan from oven. Break up into squares. Let cool and crisp up. Store in an airtight container.
Keyword cheesy, Sourdough
Have you made this recipe?Mention @fermentersclub or tag #fermentersclub!

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