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Ingredients
Ingredients
60 grams unbleached, all-purpose flour, plus more for dusting
20 grams Cheddar cheese powder
1/4 teaspoon kosher salt, plus more for sprinkling
4 tablespoons unsalted butter, softened and divided
125 grams discarded Sourdough Starter (unfed)
Directions
Directions
Special equipment: scale with tare function; quart-sized, wide-mouthed glass jars with lids; a pasta machine; a pizza wheel
Whisk the flour, cheese powder and salt together in a small bowl.
Place 3 tablespoons of the butter and the starter in the work bowl of a stand mixer fitted with the paddle attachment, and work on low speed until creamy and homogeneous, about 1 minute. Stop the mixer and sift the flour mixture over the creamed starter, return the mixer to low and work until a soft dough forms, about 1 minute more.
Turn the dough out onto a lightly floured surface and divide into 4 equal pieces. Press each piece into a 1/4-inch-thick rectangle and wrap in individual pieces of plastic wrap. Refrigerate between 8 and 24 hours (see Cook's Note).
Place two racks nearest the center of the oven and heat to 350 degrees F. Line two half-sheet pans with parchment paper.
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