Don’t throw out that sourdough discard! These crackers are delightfully tangy with a hint of earthy spice, and are easy to make.
Chèvre Rye Sourdough Crackers
Ingredients
- 1 cup rye flour
- 4 tablespoons butter, room temperature (save the wrapper)
- 4 ounces chèvre or similar soft, fresh cheese (we got ours from Verdant Hollow Farms!)
- (Optional) 1 teaspoon of freshly cracked pepper
- 1 cup sourdough starter discard
- Coarse salt for finishing
Method
In a food processor, add the flour, butter, chèvre, and pepper, and pulse until ‘sandy’. Then, add the discard and pulse until a loose dough forms. The dough should be sticky but cohesive. Using the butter wrapper, grease a bowl with lid or other lidded container and scrape the dough into the greased bowl. Place in the refrigerator for 30 minutes and preheat the oven to 350 degrees.
Place your well-chilled dough, divided into two equal parts, on two well-floured sheets of parchment paper, and roll thin, using more flour as necessary to maintain a workable dough. The dough should roll to cover ¾ of a full-size sheet pan.
Using a pizza cutter, cut the crackers into your desired shape, and prick with a fork. Bake for 20 minutes, turning midway through. Enjoy your fresh crackers with the remainder of your chèvre!