The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


loydb's picture

Inspired by GermanFoodie's Sourdough Whole Wheat Crackers I used up some extra starter last night with a batch. I added 1/4 teaspoon caramel color to the dough, rested for 5 hours, and sprinkled with oregano, basil and kosher salt prior to baking. They came out tasty, really crispy and surprisingly sour, and are a way better deal than the  'gourmet' crackers available at the store. The only change I'll make next time is to incorporate the dried herbs into the dough rather than sprinkling on top.


alabubba's picture

Wanted: Thin, Crispy, Cracker like crust.

November 1, 2009 - 12:21pm -- alabubba

We do pizza about once a week at my house, I usually use a crust that is really tasty and comes out quite nice, slightly crisp and chewy.

However, a couple weeks ago my daughter said she wanted hers thinner, crisp and crunchy, Cracker like.

I have tried rolling/stretching the dough, Pre-baking, oiling. These didn't do it, so in my never ending quest to win father of the century I am turning to my friends and peers here in TFL for help.


I need a recipe for the ultimate crispy, crunchy, cracker like pizza crust.


Pablo's picture

crispiest crust yet

April 25, 2009 - 10:20am -- Pablo

Thinking about baking with a cover and steam injection, but I don't have that equipment.  I put my baking stone on the top shelf of the oven, slightly over 3" down from the top element of the oven.  My pan o' rocks for steam was on a middle rack.  I misted the baguettes before they went in the oven and then baked with steam at 515 for 10 minutes and another 12 after removing the rock pan.  Far and away the crispiest crust I've gotten yet.

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