:: Sourdough Parmesan Garlic Cracker Recipe ::
My snack life has been transformed. And I do mean TRANSFORMED. I used to grab whatever when the whim to snack was strong. (Yes, I am often moved by my whims.) Not anymore. The bar has been raised. I will never be the same again.
I have several sourdough events going on in my life right now and it’s a habit I’m not going to be breaking anytime soon. The benefits of fermentation go far beyond just food preservation – Cultures for Health explains beautifully the digestive benefits and physical effects of lacto-fermentation.
These crackers are made with a sourdough starter you can easily make and maintain yourself. The flavor is incomparable to any snack you can buy in a store! Aside from Parmesan Garlic Crackers, you can also make Sourdough Rosemary Sea Salt Crackers, Sourdough Tortillas, Sourdough Biscuits, and of course Sourdough Bread that is divine!!! I’m on a delicious sourdough adventure.
These crackers maintain their crunch and flavor fantastically which I was curious to find out. Just refrigerate any leftovers (yeah, right) in a zip lock bag. (Then of course put them in a brown paper bag marked with the words “to compost” and put at the far back of the bottom shelf.) Am I kidding? YES. Does it work? YES. 🙂
So, before I go I’ll just say: Snack on my friends – snack on. You can adjust your own ingredients for example use a healthier flour or change the flavoring and know what is actually going into your mouths! And for those of us with an admitted snacking preference beyond a piece of fruit, that’s good news! I’d love to hear from anyone who tries the recipe and maybe we can make our own support group forum here on Laura’s Little House Tips! hehe
Seriously – enjoy. ~Blessings!
- 1 1/2 cups sourdough starter
- 3/4 tsp salt
- 1/3 cup grated parmesan cheese
- 1/4 tsp garlic powder
- 6 Tbsp fat (semi solid at room temp) I used shortening
- 1 1/2 cups flour
- Place all ingredients into countertop mixer
- Blend with dough hook until incorporated
- Run mixer one minute longer
- Transfer to a bowl, covered, at room temp for 6-8 hours
- Preheat oven to 350
- Divide dough into 3 portions, patting each out thinly onto an ungreased cookie sheet (non stick or lined with parchment paper)
- Dust hands if necessary with flour
- Sprinkle with extra salt if desired and press gently into dough with palm of hand
- Score with pizza cutter or knife approximately 2 inches square
- Use fork to poke holes in each square to avoid puffing
- Bake approximately 20 minutes checking often toward the end
- Crackers are done when they are golden