Cheese crisps with discarded rye sourdough

If you are like me, baking with sourdough and keeping it at room temperature, you understand that it is very easy to end up with a lot of discarded sourdough in the fridge. I feed my sourdough twice a day, and with every feed, I get ~50g discard. This makes about 100g a day and 700g a week. That is a lot, but there is no way that I will throw away such an incredible ingredient. I simply store it in my fridge, and every week or every other week, I do something with it. It can be crackers, pancakes, anything. Sometimes I use it as such for making pizza dough. It is an incredibly useful and healthy ingredient, so I am happy to use it.

This time, I made crisp crackers with it, and its secret ingredient is cheese. There is no trace of sourness inside remaining from the sourdough. My kids are crazy about them, and it is a great healthy snack that I can sneak into their schoolbag.

This recipe uses a lot of discarded sourdough, and this is what I was, in fact, looking for. If you do not have sourdough or you do not have enough, I think you can easily replace the sourdough with half the quantity of rye flour and half the quantity of water. But for me, the main purpose was to use the discarded sourdough for this recipe. Eggs will help them stay together, while butter will help with cooking and make them melt in your mouth.

I simply invented this recipe myself, by trying and adjusting it to fit my taste. This version is the best I have achieved so far, and I am very happy with it. The composition is straightforward to make; what is taking a bit more time is cooking them. But with an alarm set every 2 and a half minutes, you can enjoy doing other things in between without worrying that they'll get burned.

What I love the most about them is the taste of the crisp cheese that it is browned just enough to give a lovely texture and taste.

Let's see how to do them.

Ingredients:

500g discarded rye sourdough (100% hydration)
200g feta cheese (grated)
3 eggs
60g butter (melted)

Directions:

Mix the discarded rye sourdough with the 2 eggs. I take my discarded sourdough straight from the fridge, so there is no need to wait to arrive at room temperature.
Add the melted butter and mix with a hand whisk. It should look like thick batter.
Add the grated feta cheese and whisk just until well combined.
Preheat your iron for crackers.
Take a small ice cream scoop and pour the composition into shapes. The first ones will be too big or too small, so you'll need to adjust the quantity poured to match the size of the iron.
Then cook them for a few minutes. This also means that you'll need to try for yourself how powerful your iron is. I have an electric one, and it takes exactly 2:30 minutes to bake them as I like: just a bit brown and crisp.
Cool them on a wire rack and store them in a closed container to avoid losing their crispiness. I kept them to a maximum of one week at room temperature. I didn't try them for long as they were already gone...