The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

CeciC’s Crackers with Added Yeast Water.

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dabrownman's picture
dabrownman

CeciC’s Crackers with Added Yeast Water.

The other day CeciC posted some fantastic looking crackers made without any leavening at all here

http://www.thefreshloaf.com/node/35589/whey-seeds-crackers

 

As soon as I saw them I new Lucy and I would have to give them a go since we have wanted to make crackers for just about forever.

 

We followed the recipe except we cut it in half and added 1/4 C if Yeast water levain made for these crackers.  We also used yogurt whey instead of kefir whey.

 

The first batch was the sesame and flax version made whole wheat.  The 2nd batch was part semolina, spelt and farina with fresh rosemary, pecorino and parmesan ....and a few sesame and flax seeds that were left ver in teh bowl of the food processor because Lucy was too lazy to clean it.

 

Both versions were very tasty so……thanks CeciC we love these crackers.  They are so easy to make and  the possible varieties are - endless.  No more buying crackers!

 We love hamburgers once a month but the home made tamales are killer too - This one was a smoked pork carnitas with red sauce, habanero jack cheese and sour cream.

Comments

gmagmabaking2's picture
gmagmabaking2

Just got back from a trip... but that looks good enough for me to be headed to the car, to head to Arizona!!!

Great crackers and all that other stuff too... you are a food genius... what a lucky family you have. Lucy and her people are blessed!

Keep it up!

Diane

dabrownman's picture
dabrownman

Diane.  My daughter had to hold the parchment paper so we could get them rolled out.  This is a two person job since the parchment wants to slide around.  We love food and drinks around here and Lucy is definitely blessed.

It's been raining here for 2 days and have had almost a half years worth of rain in Gilbert at 3".  We need some sun around here! Dark and gloomy this morning too.   If it wasn't the weekend Lucy would be making Spudnuts!

Glad you liked the post and happy baking.

Song Of The Baker's picture
Song Of The Baker

Hey dabrowny...you beat me to it.  I went over the border today to go to WinCo to pick up some bulk grains/flours AND CHEAP ALCOHOL! (No I am not a drinker, but I sure as hell love getting deals like this)....wanted to make these tonight but been up since 4am...probably tomorrow.

Did they come out crispy?  I am wondering if I don't have whey, can I simply use water instead?  What do you suggest?  I also plan to use stone ground WW flour and no yeast or levain.  Also, I have seen recipes almost just like this one, but also adds baking powder.  What would the baking powder do?  Necessary?

John

CeciC's picture
CeciC

Water would definitely works!! ui also wanna know if baking powder is necessary.

fr the pic i think yw gives it a lift.

dabrownman's picture
dabrownman

no worries.  the first batch at 350 F took 24 minutes ti get brown and crisp so i turned up the oven to 375 and they were done in 16 minutes - you can taste them as they bake to get then just the way you want - mine were crisp.  My oven is 25 F low too. They puffed up a little because of the YW.  Baking powder will make them puff up a little too but not necessary for CeciC's original recipe. Don't forget the salt or they will be bland.

You will like these crackers John.

CeciC's picture
CeciC

hi dab 

they look really good!! did they puff up during fermentation? 

Ur rosemary n perpericon is a very nice idea I'm gonna steal it. 

happy baking

dabrownman's picture
dabrownman

the oven. After mixing, i let it sit for an hour before rolling them out but they doubled in thickness in the oven  For a batch half you size (but with an additional 1/4 C of YW levain) I used 1T of chopped  rosemary and 1/4 c each of Pecorino Romano and Parmesan.  The combinations are endless. Thanks for the inspiration CeciC!  Great crackers made at home - who knew? . 

Song Of The Baker's picture
Song Of The Baker

Hey dabrowny.  I just tried the formula found here:

http://www.nytimes.com/2011/05/02/health/nutrition/02recipehealth.html?_r=0

Also, from Cecics post.

The only variation was I used a stone ground ww flour.  The crackers turned out powdery.  Similar in texture to shortbread cookies.  I was hoping they would be more crispy and not crumbly/powdery.  Would you say that this was because a stone ground ww flour was used instead of a regular ww flour?

John

dabrownman's picture
dabrownman

and i don't think it being stoned ground is the problem.  Getting the hydration right is though.   Mine were a little more hydrated than CeciC's since I used 1/4 C of YW levain that was 100% hydration on top of the liquid CeciC called for in the recipe. Mine felt like 65% hydration or so. Fairly stiff, but easy enough to roll without it cracking - the olive oil helped with that too.  We have been eating our crackers here with cheese watching TV all day.  They have stayed crispy as could be and great with a nice smoked Gouda.

What did your feel like hydration wise?

Song Of The Baker's picture
Song Of The Baker

I have no idea who to approximate hydration % by feel.  Especially with all the oil throwing the feel off.

They just really feel more like a shortbread cookie in texture than a Wheat Thin.  I was really hoping for more of a wheat thin type texture or similar.  The powdery texture is a bit off putting to me.

Ill try them again but maybe with a bit more water.

John

Song Of The Baker's picture
Song Of The Baker

Also, I used 1 tbsp of roasted sesame seed oil.  If you use this oil you have to be real careful it doesn't burn.  My first batch even though don't look burned at all gave off a slightly burned flavour.  I pulled the 2nd batch out sooner and no burned flavour.

John

dabrownman's picture
dabrownman

toasted sesame oil/. I don't like to heat much above 215 F because it burns so easy.  I use it as a finishing oil mostly after the heat is off.  I think brushing the oil on for the last couple of minutes of baking would be the way to get the most sesame oil flavor.

isand66's picture
isand66

You and Lucy cracker Max up:)

I've yet to try my hand at crackers but these look great and are the push I needed to try.

the rest of your food dishes look amazing as always.

In my way to NC for the week stop over in Virginia.  A nice 25 degrees this morning.  Have my starter in the trunk so don't think I have to worry much.

dabrownman's picture
dabrownman

the family Ian.  The sun just came out here after 6 days of clouds in the Valley of the Sun and over 3" of rain at my house.  It rained a little this morning but the sun is out now - - finally.   The crackers are tasty and am just munching on them plain today.The seeded ones are better plain than the rosemary and cheese ones. Glad you liked the post Ian and

Happy baking way from home.

varda's picture
varda

but those crackers look great.   I will have to try them.   And wow - I'm super jealous of your tamales.   -Varda

dabrownman's picture
dabrownman

had against Denver!  A classic Brady Bunch episode:-)  The crackers can be addictive and the tamales are are yummy. too.  The girls like then carnitas style - even if the pork is smoked like these.

Thanks to Los Dos Molinas sisters for them.  My twin brother and I were a little older then the twin girls growing up next door in Vineyard Woods.  But how many twin boys have twin girls next door?  Their mother could really cook.  Their parents owned the Molinas Grocery and Restaurant over on SW Boulevard.  She really made great food that I remember and make 50 years later.

So much hat life has to offer is being at the right place at the right time - and being willing.... when someone is generous enough to want to teach you !

Happy baking Varda!.  The spell cheker wants to change your name to Verde but these tamals were Rojo.looking even though the base for this sauce was a tomtillo one and the sauce bi-calores.

Mebake's picture
Mebake

Beautiful crackers, DA!

-Khalid

dabrownman's picture
dabrownman

and better to eat and have stayed crisp for more than 3 days now.  We don't have left over starter around here ....so we are glad we made them. Lots of cracker possibilities now.

Happy baking Khalid