I made these today and they are fantastic. I sprinkled on more salt before I baked them. I am going to add turmeric and red pepper flakes to the next batch just for variation.
You just showed up in my utube today. Where have you been? I love sourdough and love working with it. Right now I am unable to bake or cook, but can barely wait until I can try these. My starter is Alaska made with potato. I first started in in 2008 and have a little saved frozen. My favorite to make is cornbread. By the way, I am 81+. Thank you for sharing.
These crackers are the best and are a hit here at my house!! I tried a new cheese, and it’s Kerigold white cheddar cheese! Just passing it along! Thank you again little lady! N.
Thank you so much for explaining everything. I tried others. The first time they worked pretty good but the rest not so much. I look forward to trying yours.
Very good video and I like the recipe. Any idea how long will last outside or should I keep it in the fridge? I am asking because I may do a lot of it.
So I've been playing with this recipe for the past four batches. They kept coming out too chewy and I'd have to put into my dehydrator. So this time I used 1/4 c. melted veg. shortening. Spectrum brand. and by golly I got some crunchy crackers. 325 degree oven for 20 min. My oven may run hotter. It's gas, but it works better and doesn't burn the crackers. Love this channel so much.
Wow, that is great information! Thank you so much for working on the recipe and coming up with something that works for you! I'll definitely have to try your technique! Ooo flaked onions sounds so good!
These are amazing! Thank you! Quick question: Have you ever made these with goat cheese and, if you did, did you change the hydration level of the main dough?
I love all of your recipes! You are so pretty and good cook! I made this cheese crackers today and everyone loved it :) Please let us know when your cookbook coming out also I tried to make sourdough bagels and croissants but didn’t turn out like I wanted them to be so if you have recipe please post videos:)
Hello, I love your channel. I would like to print your recipe for the delicious looking crackers, but I do not see the link to print recipe. Is this possible? Also, what flour are you using? Thank you so much.❤
I've never really tested it out because they get eaten so fast! But if you put them in a glass or metal container, they should last a week. If you put them in plastic they will get soggy. They could likely be frozen for a couple of months with no problem!
How do you keep these crisp? And How long will they stay? I was wondering if I took them to a party can I make ahead of time or must they be eaten that day. Love the recipes and I appreciate you hard work.
It's important to let them dry out as much as you can in the oven, then you can store them loosely covered for about 5 days. You should be able to make them ahead of time for a party! I've found that they do lose their crunch the longer they are stored, but if you made them the day before they would be delicious!
Not at all! This dough doesn't need much, and they will puff up in the oven while baking. Just make sure to roll them thin so they get crunchy rather than chewy!
Hello Micaele! Yes, these crackers are made with discard only. No need to worry about the age or strength of your discard. It’s is a great recipe to make while waiting for your discard to fully ripen.
I normally dont have to store them for long as they get eaten up really quickly! but you can store them in a mason jar or in a sealable bag and it will stay fresh for a while
Hmm did you leave them in the oven with the oven door cracker for a few hours? Was there anything different you noticed about your dough? It's really important that they get rolled thin enough and sit out long enough to dry.
Hello Mary! Discard is what you take out of your starter when you feed it. usually you throw the discard away if you aren't using it. check out my video here ruclips.net/video/IEKYA_IYPR8/видео.html for a more detailed explanation! Thanks for your support!
Am I the only one who had a difficult time gettin the top parchment off?? The dough was so sticky!! I had to put it in the freezer to get the paper off clean… they’re baking now and I have my fingers crossed. But damn how frustrating!!! Her house must be cold? Or the granite slab and rolling pin makes a difference? 😑
Might be a good recipe, but I'm too lazy to translate all those US measurements to metric units. Furthermore, those "cups" are volumetric instead of weight, which would make it even more difficult.
I would have like to see the crackers when they were cooled, then watch you break them up. It would help to hear how crispy they are , in addition to you eating them whole. Even biting into the cracker so we could see how flaky or crispy they are. I probably will not try this recipe because I would want to know the texture better before going through he effort.
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
I made these today and they are fantastic. I sprinkled on more salt before I baked them. I am going to add turmeric and red pepper flakes to the next batch just for variation.
You just showed up in my utube today. Where have you been? I love sourdough and love working with it. Right now I am unable to bake or cook, but can barely wait until I can try these. My starter is Alaska made with potato. I first started in in 2008 and have a little saved frozen. My favorite to make is cornbread. By the way, I am 81+. Thank you for sharing.
These crackers are the best and are a hit here at my house!! I tried a new cheese, and it’s Kerigold white cheddar cheese! Just passing it along! Thank you again little lady! N.
That is a great addition! Thank you for sharing!
Im totally going to try these. My 7 year old loves cheez its and she can help me make these! New subscriber.
L etc us know how good they are.
Making my second batch they are awesome, and so easy to make! Fixing the odd shapes the way you show is genius!
Fantastic! I'm so glad you like them!
This one of those recipes I keep bouncing back too
This is more work than the other recipes, but I am really curious to try this one. I don’t mind the extra work or time.
These turned out great! My husband and toddler loves them! Thank you so much for sharing!
Ok I just made this dough. Mine is not dry. But it is resting now. Hopefully it will work out. Yours look delicious.
This is a lot of my familie’s
favorite sourdough product !
Sounds delightful!
Thank you so much for explaining everything. I tried others. The first time they worked pretty good but the rest not so much. I look forward to trying yours.
I made these yesterday & was so sure they’d be good I did a double batch. Thanks, they are delicious!
Very good video and I like the recipe. Any idea how long will last outside or should I keep it in the fridge? I am asking because I may do a lot of it.
Can’t wait to try it
They look fantastic! Thank you 🙂
Hi, thanks for sharing sourdough recipes. You are so creative. I am glad to find your channel, because this is what I am looking for. Thanks!
Sounds delicious. Thank you for sharing
I really enjoy you and the sourdough recipes that you have posted look delicious. 😋
I'm new here I have been looking for a cheese sourdough cracker. Thanks for the recipe. God bless
These look delish! I’m just getting into sourdough and I’m really enjoying your videos!
Thank you so much!! I really appreciate your comment, and am so glad you are here:)
I love your channel and your videos ❤️
Thank you so much Pamela! Thank you for the support!
baking now, thank you!
Can’t wait to make these.
So I've been playing with this recipe for the past four batches. They kept coming out too chewy and I'd have to put into my dehydrator. So this time I used 1/4 c. melted veg. shortening. Spectrum brand. and by golly I got some crunchy crackers. 325 degree oven for 20 min. My oven may run hotter. It's gas, but it works better and doesn't burn the crackers. Love this channel so much.
Wow, that is great information! Thank you so much for working on the recipe and coming up with something that works for you! I'll definitely have to try your technique! Ooo flaked onions sounds so good!
May Christ Jesus be Your Lord Blessings to You from Canada
Would sourdough discard work as we'll?
Pre shredded cheese is from the Devil … I used it once … almost wreaked my favorite pan
It can be SO hard to get off of anything, I always prefer shredding it myself. It's so easy in the food processor!
I’m making them today…. Dough is in bowl and will be back with an update 🤗
Hi. Can i use wholewheat flour instead of white flour
These are amazing! Thank you! Quick question: Have you ever made these with goat cheese and, if you did, did you change the hydration level of the main dough?
I love all of your recipes! You are so pretty and good cook! I made this cheese crackers today and everyone loved it :)
Please let us know when your cookbook coming out also I tried to make sourdough bagels and croissants but didn’t turn out like I wanted them to be so if you have recipe please post videos:)
Thank you so much for sharing! You inspired me to try bagels out, and we will have a recipe headed your way very soon!
Hello, I love your channel. I would like to print your recipe for the delicious looking crackers, but I do not see the link to print recipe. Is this possible?
Also, what flour are you using?
Thank you so much.❤
Can i leave them shorter than 12hrs? My kitchen's temperature is quite hot.. around 30degree
Love your sour dough crock, where did you get it?
I actually got that one from King Arthur! I'm not sure if they still sell that exact one, I couldn't find it with a quick look on their website.
1 cup starter, ? Water, ? Butter. I’ll have to watch again!! Yum. Can’t wait to try them.
They are so delicious! My grandkids love them too!
❤
When using the starter is it un-fed when used and I keep mine in the fridge. Does it need to be room temp to use? Ty!
These look absolutely fabulous. Can they be made with discard?
I just made these wow!! tasty
I only let the dough go for 6 hours
I’m still new to sourdough why the long ferment using discard?
my daughter asked me to make these getting started now!
Hi, getting ready to make these (they are sitting on counter resting now), but what is the shelf life for these crackers?
I've never really tested it out because they get eaten so fast! But if you put them in a glass or metal container, they should last a week. If you put them in plastic they will get soggy. They could likely be frozen for a couple of months with no problem!
My family loves your cheese it recipe, best if all I gave trued! Thank you.
could you make this with white whole wheat flour?
How do you keep these crisp? And How long will they stay? I was wondering if I took them to a party can I make ahead of time or must they be eaten that day.
Love the recipes and I appreciate you hard work.
It's important to let them dry out as much as you can in the oven, then you can store them loosely covered for about 5 days. You should be able to make them ahead of time for a party! I've found that they do lose their crunch the longer they are stored, but if you made them the day before they would be delicious!
Do i need to wait the dough until double in size?
Not at all! This dough doesn't need much, and they will puff up in the oven while baking. Just make sure to roll them thin so they get crunchy rather than chewy!
Are you using discard or fed starter?
You can use discard for this recipe
Can you use the discard from your sourdough starter for this? My starter is not quite mature yet and I am looking for ways to use the discard.
Hello Micaele! Yes, these crackers are made with discard only. No need to worry about the age or strength of your discard. It’s is a great recipe to make while waiting for your discard to fully ripen.
@@dailysourdough Thank you so much! Can't wait to make these up for my granddaughter ❤️
All purpose flour or bread flour? Not sure if it matters.
I just used all purpose, but it should work either way!
How do you store these?
I normally dont have to store them for long as they get eaten up really quickly! but you can store them in a mason jar or in a sealable bag and it will stay fresh for a while
I made these and I couldn’t get them to crisp up. They were tough and doughy! What did I do wrong?
Hmm did you leave them in the oven with the oven door cracker for a few hours? Was there anything different you noticed about your dough? It's really important that they get rolled thin enough and sit out long enough to dry.
They are called "its"?
So confused is "discard" fed or not? Brand new to sour dough, love your videos.
Hello Mary! Discard is what you take out of your starter when you feed it. usually you throw the discard away if you aren't using it. check out my video here ruclips.net/video/IEKYA_IYPR8/видео.html for a more detailed explanation! Thanks for your support!
Yes. It’s from the sourdough starter.
lit
Should we refrigerate the dough overnight
Nope. Covered bowl on the counter overnight.
Is this the same with discard or active starter? I’m going to try with discard but I’m hoping I don’t mess it up!
If you already said & i missid it, i apologize, but should the starter be active or just unfed discard?
Maybe silly question but can cheese sit out over night not in the fridge?
I have the same question. I am afraid to leave the dough mix out all night bc of the cheese.
Im sure they wont last long, but what are the best ways to store them and how long do they last?
I'll wager .oney that sourdough starter you poured wasn't "one cup", lol. Thanks for the recipe.
Do you have a recipe for sour dough baguettes?
Am I the only one who had a difficult time gettin the top parchment off?? The dough was so sticky!! I had to put it in the freezer to get the paper off clean… they’re baking now and I have my fingers crossed. But damn how frustrating!!! Her house must be cold? Or the granite slab and rolling pin makes a difference? 😑
Might be a good recipe, but I'm too lazy to translate all those US measurements to metric units. Furthermore, those "cups" are volumetric instead of weight, which would make it even more difficult.
I would have like to see the crackers when they were cooled, then watch you break them up. It would help to hear how crispy they are , in addition to you eating them whole. Even biting into the cracker so we could see how flaky or crispy they are. I probably will not try this recipe because I would want to know the texture better before going through he effort.
Great advice, thanks for the feedback!
I didn't think it was safe to leave cheese out overnight? I'd rather do a cold ferment in the fridge.
You are beautiful
I got 5 large pans out of this 🥹. Turned out good, will now modify. 😀
There are plenty of pronunciation guides online to help you pronounce things, and also to explain what those ingredients are.