April 13, 2011 - 8:42am
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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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
Thanks! I think I will try sesame + sesame oil next time, maybe another batch with sundried tomatoes and garlic!
If you can find Toasted Sesame Oil, it is even better than the straight sesame oil.
Ron
Yeah, that's what I have, a staple in Chinese kitchen.
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
The cheddar cheese made them taste like (better than) cheeze it. :)
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
And those crackers have me drooling.
*off to hunt for pie cutter*
Thanks!
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.
Cut in 12 mm wide strips, they make "bread sticks", as Akiko (teketeke) pointed out to me.
Ron
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.