I had a 3D printed goldfish cracker mold made and I’ve been so excited to use it. Finally, today is the day!

It was actually not as fiddly as I thought it would be and the more I used the cracker cutter the easier it got. Now I’m trying to control myself and resist the impulse to go to the library to print a million different cracker and cookie cutter shapes!

My recipe called for 100 g of sourdough starter, 225 g of grated sharp cheese and 55 g of soft butter. I used my whole grain, sourdough starter along with 120 g white flour. Next time I will try whole grain flour now that I’ve seen how they turn out using white. I also ended up adding in about 30 g more starter to get a nice consistency for rolling. It is a very firm dough.

I chose to use half fresh grated Parmesan and half aged cheddar. I was able to grate up the rind of the parmesan which is a nice way to use up the hard to use pieces. I used my Saladmaster to shred the cheese really fine. It’s a great tool for a quick job and really easy to clean up. 225g of cheese looks like a large amount when shredded finely, these are a very cheesy cracker! You could use a food processor to make these crackers and mix the dough if wanted but I didn’t find it necessary and preferred not to deal with the clean up.

I added in nutritional yeast, onion powder as well as some turmeric powder for color.

I tried to keep the crackers a consistent 1/8 inch thick but they varied as I rerolled out the dough to use it all up. They all cooked nicely though. I recently was gifted this amazing silicone baking mat (Thank you Debbie!) for my Sourdough bread and am kicking myself for not getting one sooner. It is a game changer for projects like these. It really helps with keeping things from sticking to the counter and makes clean up easy. Here is a link to the one I have: https://amzn.to/3Tk7Vu9

This dough can be made up ahead of time and baked when ready. The extra time develops the flavor and gives the gut benefit of extra fermentation time.  If you want a quicker option you can roll these out on a sheet of parchment and score them instead of fiddling with cracker cutters, equally delicious though not as cute!

The crackers turned out so adorable and delicious, it was hard for me to share them with the kids!

Cheesy Sourdough Discard Goldfish Crackers
★★★★★
Snacks, Sourdough Discard

Ingredients:

120 grams flour
100 grams sourdough starter
55 grams unsalted butter, soft
225 grams sharp white cheddar cheese, shredded finely
Other additions: onion powder, nutritional yeast, vegetable salt, tumeric powder

Directions:

Combine the dry ingredients/seasonings then add the starter, butter and cheese. I used a dough whisk to incorporate but you can use your hands.
If the dough is too dry and crumbly you can add water or more starter. Whole grain and fresh milled flour takes more water.
Cover the dough and chill.
Preheat oven to 350 F.
Roll the dough out on a lightly floured surface to 1/8th inch thick then cut out cracker shapes. Lay crackers out on parchment or a silicone lined baking sheet.
Bake for 15-20 minutes, you can tell they are ready when they turn golden

Source: https://mostlysourdough.com/2022/01/sourdough-goldfish-crackers/