Cheesy Garlic Sourdough Crackers

Cheesy Garlic Sourdough Crackers @ Common Sense Homesteading
Old Mother Hubbard
Went to the cupboard
To get her poor dog a bone;
But when she came there
The cupboard was bare,
And so the poor dog had none.
Well, I wasn’t in my cupboard looking for a bone, but I did go in there to grab some Cheesy Garlic Sourdough Crackers, and this is all that was left in the jar – two crackers!  My eldest really likes them.   Good thing the recipe is simple enough that he can do most of the mixing on his own, so I only help with the rolling and baking.
These crackers are very similar to my Pizza Flavored Whole Wheat Sourdough Crackers, which are based on a variation of a recipe from GNOWFGLINS’s sourdough e-course recipe book. (If you are just learning about sourdough, you really need to buy this book!)

Cheesy Garlic Sourdough Cracker recipe

Cracker Base – premix
  • 1 cup sourdough starter
  • 1/3 cup melted butter
  • 1 cup plus more whole wheat flour

Add just before baking:

  • 2 tablespoons dried cheese powder or 1/2 cup shredded cheese
  • 1 teaspoon garlic powder
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon baking soda
  • additional garlic powder and sea salt, for topping

In a bowl (I use my 8 cup pyrex measuring cup), mix sourdough starter and melted butter, blend well.  Stir in 1 cup whole wheat flour.  Add additional flour if needed to make a stiff dough.  Knead an counter if required to incorporate flour.  Cover and set aside for at least eight hours.  I like to mix mine before bedtime and let it sit overnight.

To finish crackers, preheat oven to 350F.  Mix cheese powder or cheese, garlic powder, salt, and baking soda into dough.   Divide dough into four portions, then roll, score and bake as described for these soaked “Wheat Thin” style crackers.  Sprinkle the tops with a little sea salt and garlic powder (not garlic salt).  These crackers take around 15-20 minutes at 350F on my AirBake pans.

We really like the pizza flavored crackers, but these are excellent, too.  My eldest says they taste like garlic cheesy bread in a cracker, and I’ve have to agree.  Yum!

Note:  In the comments, Farmgirl Cyn asked about the dried cheese powder.  The powder that I use is white organic cheese powder that I buy in bulk from Frontier Natural Products Co-op.  If you can’t find it locally, and are a regular Amazon.com  shopper, they also stock it on Amazon.  It’s basically a white, fine powder, pretty much identical in texture to what you get in a boxed macaroni and cheese package. The ingredients are:Organic cheddar cheese (cultured organic milk, salt, microbial enzymes), organic nonfat milk, organic whey, salt, disodium phosphate.

The first time I made the crackers I was out of cheese and had the cheese powder.  The powder has an excellent shelf life, and is a super quick and easy to add a blast of cheesy goodness.  It’s great on popcorn, homemade macaroni and cheese, or cheese sauces and soups.  I normally use the “real thing” most of the time, but it’s great to have on hand when time is tight.

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Comments

  1. Farmgirl Cyn says

    We love our sourdough crackers, and I am always messing with variations! What is dried cheese powder? I have used green can parmesan mixed with dried basil and garlic granules to top our most recent batch. They disappear immediately!

  2. Laurie says

    Tammy – I'm feeding the starter again, so it'll be time for a new batch of crackers soon.

    Cyn, I added some information on the cheese powder I use in the post. I'll bet Parmesan would work, too. Your variation sounds tasty!

    • says

      This recipe is pretty forgiving because it has some baking soda added and doesn’t need to rise very much. I’ve used everything from starter that’s been fed once since being out of the fridge to nicely active starter.

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