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
- 50 g (3 1/2 Tbsp.) coconut oil
- 600 g (4 cups) discarded sourdough starter
- 15 g (3 tsp.) sea salt
- 5 g (1 tsp.) garlic powder
- 15 ml (1 Tbsp.) dried herbs
- Melt coconut oil until it is liquid.
- Preheat oven, setting on convection bake or bake to 350°F/177°C.
- Stir starter well before adding to bowl (it can settle out as it sits). Combine all ingredients together and mix well into a thin batter.
- In the center of each of two half-sheet sized pans lined with parchment paper or a silicone mat, pour half the batter.
- Tilt each pan to spread the batter out into an even, thin layer.
- Place pans into oven.
- After 15 minutes, the batter will firm up. Remove pans and score the batter into bite sized (1 inch or 2.5 cm) squares with a pizza cutter or dough scraper. Rotate pans and switch trays to other racks to ensure even cooking.
- After another 15 minutes, rotate pans and switch trays. Break up and flip the crackers over, so that they brown evenly on both sides.
- After another 15 to 20 minutes, When the crackers are golden brown, remove from oven. Break up into squares. Let cool and crisp up. Store in an airtight container in a cool dry place.