Recipe: Sourdough Discard Cheezy-Its
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Here’s that sourdough discard cheesy cracker recipe I’ve mentioned a few times. As with all of my discard recipes, this one uses a substantial amount of discard in one go (240g, about a cup), because the main reason I make things with sourdough discard is to use it up. And it includes some baking soda, which will react with the acids in the discard and puff up the crackers, so that having it here serves a purpose in the result (aside from the slight tang that the remaining acids provide). The crackers also include some rye flour, just because.
They are pretty straightforward and easy to make, by hand or using some sort of dough rolling device, like a pasta roller (or, in my case, the Brod & Taylor manual dough sheeters I’ve been testing out for an upcoming Serious Eats story).
The recipe is below for those in the club.