I mentioned in my last Pizza & Cider post that our rate of sourdough pizza consumption had slowed because we had a new favorite use for our sourdough discard: crackers. My wife discovered a sourdough cracker recipe and as is our normal, we soon augmented it and began creating a plethora of wonderful options.
There are two main ingredients, my sourdough discard, which is around 220 grams (about 3/4 cup), and 170 grams (6 ounces) of cheese. The first and obvious adjustment was to vary the cheese we used. That led to us making every variety of organic cheese we could find. The next adjustment was to add various spices. We were making spicy versions, savory versions, and even some sweeter versions using warm spices like cinnamon and nutmeg. Lastly, we started including seeds, like pumpkin and sesame seeds to name a couple. We also developed a few tricks for getting them shaped like crackers and crunchy.
Needless to say, we have been enjoying some awesome sourdough crackers over the last year. In fact, I have often had to leave my sourdough starter out overnight to generate two discards on the weekend so I can make pizza dough or bread while my wife also makes us some crackers. As you might expect, sourdough crackers make a great pairing option for hard cider. For this post, we are making a caraway cracker using sharp cheddar and I paired it with my Winter Cider. Let’s explore the recipe for sourdough crackers in more detail.
Sourdough Caraway Crackers
Servings: 8 Servings
220 grams (1 cup) Sourdough Discard
170 grams (6 ounces) Sharp Cheddar Cheese, Grated or Diced
30 ml (2 Tablespoons) Olive Oil
5 grams (3/4 Teaspoon) Kosher Salt
2 grams (1 Teaspoon) Caraway Seeds
Flake Salt for Topping
- Preheat the oven to 165C (325F).
- Line 28 x 43 cm (11×17 in) baking sheet with parchment paper. If you use a smaller pan, you may need to cook it longer to get the crackers crunchy.
- Mix the sourdough discard, grated cheese, oil, kosher salt, and caraway in a small bowl (see photo).
- Spread the mixture on the parchment paper. Having the sourdough room temperature helps with spreading. We use a offset spatula to help. You want it thin but without holes (see photo).
- Sprinkle the flake salt over the top.
- Bake for 40 minutes.
- Remove from the oven and quickly cut the crackers into shapes. A pizza cutter can work well for this. We do this on a large cutting board (see photo).
- Place the freshly cut crackers back on the baking sheet, top-side down.
- Bake crackers for 5 more minutes or until golden brown. If your crackers are thicker, you may need to bake for up to 10 minutes. Also, some cheese requires longer baking times.
- Allow crackers to cool on hot pan before packaging for storage.
- Serve with cheese, your favorite spread, or by themselves with a glass of dry cider.
Bubbles Hard Cider
The caraway comes through nicely in these crackers. You also have a little saltiness and some unctuousness from the cheese. The sourdough also pokes through at times. It’s a great cracker for some pancetta but you can also pair it with cheddar and thin apple slices. I recommend a dry and slightly tart cider for this cracker. If you happen to have one that is sparkling, even better. I pair it with my Winter Cider, which was fermented with lager yeasts at a warm temperature. It works really well as it tend towards dry and acidic with some fruity and honey notes. The acid helps clean the palate from the caraway, which is front and center. Its a great option for a winter snack while streaming your favorite show.
Did you enjoy this article? Follow me so you can get more ides on pairing hard ciders with food as well as ideas and tips for making and experiencing hard cider. Also, if you want to learn more about making hard cider, get my book. It covers all things hard cider as well as food and cider pairings like above.
2 thoughts on “Sourdough Crackers & Hard Cider”
I’m going to try this recipe!
However I’m writing to let you know that I have made your Easy Cherry and Garden ciders and both turned out REALLY well. People love the cherry cider, which is great as we have a cherry orchard. And the Garden cider is going into the fridge soon (bottled) but I’ve tasted it and it’s delightful, I was glad you recommended early apples because our apple trees include A LOT of transparent yellows which are mostly good for apple sauce but juice well.
I’ve bought your book and have not yet progressed to measurements, but have the equipment. I’ve been busy during harvest but want to improve the taste of the regular apple cider with the other apples we have here (gala, McIntosh, two we don’t know but call Mountain apple -pretty wild/small- and Snow Apple – which we think might be honeycrisp. I’ve been doing OK so far by adding a pint of pear juice but eventually want to narrow things down.)
Thank you for reading and your comments. I hope you enjoy the crackers as much as we do. I am glad the cider recipes are working out well. Early apple can make great cider. If you can find some, look for Akane apples (also called Hidden Rose). I have had great results with them. The small and wild apples are usually some of the best. Don’t forget to try adding some peels to increase the phenolic compounds. Also, thank you for getting my book. I hope it helps you tune your process.
I’m looking forward to hearing how the crackers turned out.