The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Ron's sourdough crackers - added some cheddar cheese

txfarmer's picture
txfarmer

Ron's sourdough crackers - added some cheddar cheese


 


Ron's post about these crackers is as thorough as they come, so please get the recipe there if you are interested. I added 20% of cheddar cheese to the dough, turned out perfect, so much better than store bought. And easy to make too!



 



 


What a great way to use those "discard starters", I am sure I will make them often, with all kinds of flavors. Thanks Ron!



 


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Comments

teketeke's picture
teketeke

 Wonderful looking crackers, Txfarmer!!  Recently, I bought a pie cutter like you used to cut Ron's cracker dough.  Next time, I will try your way! ( adding some chedder cheese) My children will love them!


Thank you for posting your wonderful crackers,


Akiko

txfarmer's picture
txfarmer

Thanks! I think I will try sesame + sesame oil next time, maybe another batch with sundried tomatoes and garlic!

RonRay's picture
RonRay

If you can find Toasted Sesame Oil, it is even better than the straight sesame oil.


Ron

txfarmer's picture
txfarmer

Yeah, that's what I have, a staple in Chinese kitchen.

RonRay's picture
RonRay

I have tried many variations, and have yet to find one that I did not like. But your cheddar cheese is one I have not tried and certainly intend to. They look wonderful !


Ron

txfarmer's picture
txfarmer

The cheddar cheese made them taste like (better than) cheeze it. :)

RonRay's picture
RonRay

txfarmer, this week I made a double batch of sourdough cracker dough. I used your cheddar cheese addition and formed one batch as squares (crackers) and the second batch went into the form of 1/2" (12 mm) wide strips about 10 cm long (sticks).


Both batches taste like "more" LOL, but I have come to think that I like strips a bit better than the squares. Perhaps, the strips tend to bake more uniformly, but the preference is only a mild one. They all taste great.


I have a questions on your Chinese Pullman pan, but, I'll send a PM for that.


Ron

Jaydot's picture
Jaydot

And those crackers have me drooling.
*off to hunt for pie cutter*

txfarmer's picture
txfarmer

Thanks!

PlicketyCat's picture
PlicketyCat

Now I have a perfect replacement for my Goldfish :)  I even found a little fish-shaped cookie cutter at a flea market.


Parmesan and cracked pepper, rosemary and thyme, ooooh the possibilities are endless when you have a good base to start with.

RonRay's picture
RonRay

Cut in 12 mm wide strips, they make "bread sticks", as Akiko (teketeke) pointed out to me.


Ron

sonia101's picture
sonia101

Thank you both for sharing such a great recipe! I actually used 18grs of salt instead of 1.8grs of salt (Oops) They still turned out fantastic, I topped them with sesame oil and seeds and the kids haven't stopped eating them. I can't wait to try them tomorrow with the correct amount of salt, the cheese gives them such a nice flavour.