Ever since I started playing with sourdough in March, I've been making sourdough crackers - but I've finally come up with a recipe that I had to share, because these crackers taste so eerily like Cheez-Its, and in the best way. I think that the savoriness of the nutritional yeast combines with the fermented flavor of the sourdough starter to create a uniquely cheesy flavor. They are crunchy, flaky, buttery, and totally addictive. They are also incredibly easy to make, requiring very few ingredients and no rolling out step.
This recipe makes around 80 crackers. A serving of Cheez-Its is 27 crackers so... about 3 servings? Or one. You decide.
3/4 cup unripe sourdough starter (discard)
3 tbsp extra virgin olive oil
2 tbsp nutritional yeast
1 tbsp minced fresh chives
Sea salt to sprinkle
1. Preheat your oven to 350 F. Using a fork, whisk the sourdough starter, oil, and nutritional yeast together until well combined. Then mix in the chives.
2. Place parchment paper down on a flat pan. The parchment paper should measure at least 9 by 14 inches.
3. Pour the cracker batter onto the parchment paper. Using the back of a spoon or an offset spatula, spread the batter onto the parchment paper until it is very thin. You should almost be able to see the parchment paper through the batter. At the right thickness, it will fill up almost the whole parchment paper:
4. Place in the oven to cook for 8 minutes.
5. Remove the crackers from the oven. Use a pizza cutter or knife to score the crackers in whatever shape you desire. Then, use a fork to poke holes all over the crackers, to keep them from puffing up. Finally, sprinkle with fine salt.
6. Cook the crackers for an additional 42-45 minutes. You will know that they are done when there are no pale spots. If you are not sure, feel a cracker in the middle and see if it is soft or crisp - they are done when the crackers are crisp all over the pan.
7. Let cool briefly on the pan, then move to a serving dish and enjoy!