From rise of the sourdough preacher
Rise of the Sourdough Preacher
You’ve done the bread , now raise the bar , with a rolling pin convert your bread style dough to crunchy crackers, flavor full and texture unlike the store bought variety.
A loosey followed recipe ….
(I used the full amout of flour as one type vs the recommended 270 grams pastry flour/250 strong bread flour)
- 420 grams all purpose flour
- 250 grams of water
(get the scale out!)
- 30 grams shortening (lard )
- 10 grams salt
- 2 grams yeast
- 3 grams fresh grated tumeric ( I added zaatar)
- 1 gram grated ginger
- black pepper to taste
Mix the flour and water and yeast as you would for dough
and add the spices and shortening .let proof for about a half an hour.
Rolling them under parchment
now come the real work roll out sheet pan them, and cut the crackers….
By the way, dock the dough with a fork or better yet if you have a rolling dough docker now is the time to use it. (pricing them out as I don’t have one.) Semolina on the tray give a nice finish.
bake them up at about 425 farenheit, shift the pans as necessary (as you know your oven) for an even bake. 4 to 5 minutes , I used another tray and flipped them onto it for an easy turn. bake 4 to 5 minutes more , you’ll watch these for an even crispy bake.
During the Holidays I made this recipe more than once…..
My crackers at the top left corner, elbowing in on the cracker turf….
Holiday give aways…
The crunchy style is not like the store-bought variety and the taste is similar to a Ritz but with a bit of a pop of spice. Super crunchy, those with dental issues might be forewarned.
Going to repeat the recipe with an addition of semolina and or corn type flours additions.
(I like parenthesis)
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