Sourdough Corn Flour Crackers

I wanted to bake again, and we are out of snacks. I decided to make some Sourdough Corn Flour Crackers - a slightly different version then my previous Sourdough Crackers using corn flour.

 

Ingredients:

• 120 grams corn flour (4.25 ounces)
• 1/4 tsp baking soda
• 240 grams ‘unfed’ sourdough starter (about 8 ounces)
• 2 ounces butter, room temperature
• 1/4 cup grated Pecornio Romano cheese 
• 1 tablespoon nutritional yeast flakes (optional)
• 2 ounces shredded cheddar (optional)
• 1/2 tsp. chili powder
• 1 tsp. garlic powder
• 1 tsp. smoked paprika
• 1/2 tsp onion powder 
• 1/2 tsp. kosher salt
• 1/4 tsp black pepper
• dash of cayenne pepper (I used 1/4 tsp, it was a bit too much)

Instructions:

1. Mix together cheese and spices.
2. Mix together the flour, baking soda, sourdough starter, butter, and 1/2 of cheese/spice mixture to make a smooth but not sticky dough.
3. Divide the dough in half, and shape each half into a small disk. 
4. Cover each disk with plastic rap, and let sit for at room temperature for an hour or so.
5. Preheat the oven to 400°F before baking so your oven to come up to temperature.
6. Lightly flour a piece of parchment and a rolling pin with some of remaining cheese/spice mixture.
7. Working with one piece at a time, pat the dough flat on the parchment paper, and flour the top as needed with the cheese/spice mixture.
8. Roll the dough out to about 1/16" thick, or as thin as possible.
   (You are trying to spread it out over most of the parchment paper sheet. You may want to use an extra piece of parchment paper or plastic wrap to keep dough from sticking to rolling pin.)
9. Although the dough will have uneven edges, try to make it as even as possible.
   (Try to make the thickness as even as possible as well.)
10. Roll out the second dough piece on a separate piece of parchment paper.
11. Spray with cooking spray, and top with remaining spice mix.
12. Sprinkle with Kosher salt, roll over to press in. 
13. Cut the dough into about 1 1/4" squares - perhaps using a rolling pizza wheel 
14. Prick each square with the tines of a fork (this is to keep the crackers flatter.)
15. Slide the dough covered parchment papers onto two baking sheets.
16. Bake the crackers for about 10 minutes, turn pans.
17. Bake another 8 or so minutes until the squares are starting to brown around the edges.
    Watch carefully - they should NOT get brown all over. 
18. When the edges are browned, remove the crackers from the oven, and transfer them to a cooling rack.
    (You make want to remove the edge ones, and let the center ones cook another couple of minutes.)
19. Store airtight at room temperature for up to a week - or just eat them.

Carole's Notes:

We liked these! They turned out a bit peppery - so the cayenne pepper amounts in the recipe have been reduced. I was going for a somewhat Dorito-like flavor, this mix did not reach that flavor. I plan to  add 2 ounces shredded cheddar in the mix next time, so I have updated the recipe to show this.