Thank you so much for sharing your recipe & tips! I chilled my dough for about 20 minutes while I cleaned up some dishes. I made 2 batches, one with sharp cheddar cheese mixed in & one with Everything Bagel seasonings mixed in w/extra sesame seeds on top. I reduced the salt to accommodate for this. I used silicone mats, but was not able to roll them out as much as you, but I think it’s because my mats are bigger. Looks like I’m yielding a lot of crackers so I’m fine with it. My husband & I LOVE THEM BOTH! 😍 Thanks, again! Easiest recipe ever!!!! EDIT: Came back to say I did need the 2nd bake, but I did not burn them, thank God! 🤩 The ones w/sharp cheddar cheese tastes just like Cheeze-It crackers…only BETTER!!! 🤤 Yummy to my tummy!!! 💝
Thanks so much for this great report - I'm delighted to get another ' convert'. At this point, my household does NOT permit me to ever let the cracker jar go empty, we love them that much. The seasonings you tried are a good idea - thanks. Also - I've ended up liking them a smidge thicker than I showed in the video, so I don't push mine out to the far edges as much any more either. Thanks again
@@mindoPod you’re welcome ☺️ I like the thickness of how mine came out & I can’t stop eating the cheese ones! Crack for sure! LOL 😂 I will make these a staple in our home! I always have lots of discard & experiment with different recipes so I never have to throw it away…these crackers are a perfect addition to my sourdough weekly rotation! I made some a couple years ago using nutritional yeast, but I burned them & haven’t tried since. Your tips about the oven saved the day! Thanks, again! 🥰 Happy baking!
The trick is - there exists some perfect temperature that you'll be able to dial in with time such that you can preheat it - pop the crackers in - TURN THE HEAT OFF - then walk away. And come back to perfection every time. Each oven will vary so I can't tell you the temperature for you. Mine is 470°F, and the nature of my oven dictates that I have to turn the pans once as they cook/cool. I can tell when to turn the pans because it's just when I start to detect that wonderful aroma. If you find your perfect temperature - write back and let us know what it is.
This is a great recipe! I couldn't even wait to take them out of the oven before I started snitching crackers! I used avocado oil instead of extra virgin olive oil, and used all-purpose unbleached wheat flour. Topped them with everuthing but the bagel seasoning. Perfection! The tang from the starter discard gives them a delightful "cheesiness" and nice umami flavor! I am wondering, if ever there somehow were leftover crackers, how would you recommend storing them? Sealed glass jar or container with a dry paper towel inside to absorb any moisture? Do the crackers get chewy easily?
So glad you're loving them too. We would keep our few leftovers in a sealed glass jar and they were fine. The idea of the paper towel is clever though - might try that. Also I guess it depends where you live and how much humidity you have. Thanks again.
Im already making a second batch this morning because the first batch is gone. Haha! Second batch has sweet mesquite seasoning and white pepper on it and is making my kitchen smell divine! 😋 Thanks again!
I refined the recipe a bit after posting the video. It's a matter of taste how much you like to use, but I enjoy the taste and textural changes that the olive oil brings to the crackers, so I now go with the higher amount. See what you think. Thanks for asking.
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
Cool technique preheating oven and turning off. I like it! 🤙🤙
These are the best sourdough crackers. I love your solution for baking without burning. Thank you. It makes dealing with sourdough discard a breeze.
First of all, I love your voice. It's very soothing. Second, you are a really good teacher! I will definitely try your method. Thank you!
Thank you so much for your lovely comment. I appreciate this so much. And happy baking too!
Your instructions are so clear .thank you
Thank you so much for sharing your recipe & tips! I chilled my dough for about 20 minutes while I cleaned up some dishes. I made 2 batches, one with sharp cheddar cheese mixed in & one with Everything Bagel seasonings mixed in w/extra sesame seeds on top. I reduced the salt to accommodate for this. I used silicone mats, but was not able to roll them out as much as you, but I think it’s because my mats are bigger. Looks like I’m yielding a lot of crackers so I’m fine with it. My husband & I LOVE THEM BOTH! 😍 Thanks, again! Easiest recipe ever!!!!
EDIT: Came back to say I did need the 2nd bake, but I did not burn them, thank God! 🤩 The ones w/sharp cheddar cheese tastes just like Cheeze-It crackers…only BETTER!!! 🤤 Yummy to my tummy!!! 💝
Thanks so much for this great report - I'm delighted to get another ' convert'. At this point, my household does NOT permit me to ever let the cracker jar go empty, we love them that much. The seasonings you tried are a good idea - thanks.
Also - I've ended up liking them a smidge thicker than I showed in the video, so I don't push mine out to the far edges as much any more either. Thanks again
@@mindoPod you’re welcome ☺️ I like the thickness of how mine came out & I can’t stop eating the cheese ones! Crack for sure! LOL 😂 I will make these a staple in our home! I always have lots of discard & experiment with different recipes so I never have to throw it away…these crackers are a perfect addition to my sourdough weekly rotation! I made some a couple years ago using nutritional yeast, but I burned them & haven’t tried since. Your tips about the oven saved the day! Thanks, again! 🥰 Happy baking!
@@mindoPod NEW SUBSCRIBER HERE! 💝
@@ceeyalata1648 Thank you for subscribing too!
The trick is - there exists some perfect temperature that you'll be able to dial in with time such that you can preheat it - pop the crackers in - TURN THE HEAT OFF - then walk away. And come back to perfection every time. Each oven will vary so I can't tell you the temperature for you. Mine is 470°F, and the nature of my oven dictates that I have to turn the pans once as they cook/cool. I can tell when to turn the pans because it's just when I start to detect that wonderful aroma. If you find your perfect temperature - write back and let us know what it is.
Your music is lovely
This is a great recipe! I couldn't even wait to take them out of the oven before I started snitching crackers! I used avocado oil instead of extra virgin olive oil, and used all-purpose unbleached wheat flour. Topped them with everuthing but the bagel seasoning. Perfection! The tang from the starter discard gives them a delightful "cheesiness" and nice umami flavor! I am wondering, if ever there somehow were leftover crackers, how would you recommend storing them? Sealed glass jar or container with a dry paper towel inside to absorb any moisture? Do the crackers get chewy easily?
So glad you're loving them too. We would keep our few leftovers in a sealed glass jar and they were fine. The idea of the paper towel is clever though - might try that. Also I guess it depends where you live and how much humidity you have. Thanks again.
Im already making a second batch this morning because the first batch is gone. Haha! Second batch has sweet mesquite seasoning and white pepper on it and is making my kitchen smell divine! 😋 Thanks again!
On the description instructions for a larger sheet, is the olive oil really 544 grams?
Thanks for catching that typo ! It's 44 grams, and I've corrected the recipe in the description now.
The name, and am trying them first thing in the morning
Hi. You said 26 grams olive oil but recipe shows twice that. Which is it?
I refined the recipe a bit after posting the video. It's a matter of taste how much you like to use, but I enjoy the taste and textural changes that the olive oil brings to the crackers, so I now go with the higher amount. See what you think. Thanks for asking.
Don’t like that you call them “crack”, just my opinion 🙄
I don't think anyone was asking
@@layerdclothing2233 I didn’t say anyone was asking, smart mouth, It was my opinion. The word “crack” refers to drugs and you know it 🙄