Cheddar Sourdough Discard Crackers
Looking for something to do with your sourdough discard? Try making crackers! Topped with The Fawn and a touch of rosemary, black pepper, and salt, they bake up into a savory, crunchy snack ready to enjoy alongside your favorite cheeses, with your favorite dips, or just on their own.
What you’ll need:
1–2 cups sourdough discard (exact measurement not required—simply pour directly from your sourdough container onto the lined baking sheet)
2–4 oz The Fawn, finely shredded
Rosemary, to taste
Cracked black pepper, to taste
Salt, to taste
How to make it:
Preheat your oven to 350°F.
Line a baking sheet with parchment paper. Pour the sourdough discard directly onto the lined sheet and spread it evenly with a spatula. Sprinkle the shredded cheese and seasonings over the top.
Bake for 10 minutes, then remove from the oven and use a pizza cutter to score the crackers into desired shapes. This makes them easier to break apart after baking.
Return the crackers to the oven and bake for an additional 30 to 40 minutes, depending on their thickness and your preferred level of crispness.
Let the crackers cool for 10 minutes before breaking them apart and serving.
