Beginner's Handbook for Cheese Makers
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Kovász leftovers make a delicious, simple, crispy, cheesy cracker. It's also perfect as a guest crisp.
Would you rather watch it on video? Follow me step by step! 👇
Ingredients
- 300 g Remaining sourdough
- 5 cl olive oil
- 2 Thread fresh rosemary
- 150 g cheese
- 1 teaspoon salt
- 100-120 g Bread flour
Instructions
- We weigh out 300 g of leftover sourdough, I used the leftover sourdough I had collected over the 2 days.
- Add 5 cl of olive oil, 2 sprigs of fresh rosemary, 150 g of cheese, a teaspoon of salt and 100-120 g of bread flour, depending on how runny the sourdough was. Add the flour slowly to get the right consistency.
- Knead, you should get a thick but stretchy dough.
- On a lightly floured surface, stretch it to a few mm thickness and cut it with a pizza cutter.
- Put them on a baking tray lined with baking paper, spray with oil and salt at the end.
- Bake in a preheated oven at 210 degrees for about 10-12 minutes until golden brown. Once baked, wait until the crackers are cool and then they will be deliciously crispy.
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I started leavening and baking a month ago. Since then, I haven't thrown away a single gram of leaven. I always save it in the fridge and use it. So far I've made pancakes, muffins, puff pastry and noodles with it. Today I baked this cheese cracker. Super recipe, and a delicious, crispy biscuit is the result. Perfect for using up leftovers. It was a pleasure to work with the easy dough and I didn't have to wait for it to rest for hours.
Thanks for sharing, Bianka.
Dear Ibolya!
Welcome to the world of sourdough, I'm so glad you've started and that you've made so many already. It's a pleasure to read this. Thanks so much for your feedback too. I have lots of plans for 2026 I will bring you new recipes soon. May the sourdough be with you! 🙂