Cheesy Garlic Sourdough Crackers
- 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 on 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.
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.