The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Crackers

Nicola's picture
Nicola

Crackers

Does anyone have the secret to making crackers that aren't tough? Mine always turn out like hard tack. They're delicious all right, but man! you could crack a tooth if you're not careful. I just can't figure out how to make them or how to bake them so that they are tender but dry.

Thanks for any advice!

Nicola

janij's picture
janij

What recipe do you use?  I use the Lavish Cracker recipe in Reinhart's BBA.  I use a pasta roller to roll the dough thin.  Then use a pizza wheel to cut.  I wonder if you are not getting them thin enough.  WHat kind of cracker are you looking to make?  Ritz, Wheat Thins?

Jessica Weissman's picture
Jessica Weissman

My experiments show that you pretty much have to use some shortening to avoid the hardtack effect.  Not that there's anything wrong with hardtack if that floats your boat.

I regularly make the whole wheat sourdough crackers that are on the site somewhere, and get tasty results.  I alternate between butter and olive oil; both are good.

Nicola's picture
Nicola

Thank you to everyone who responded to my question about making crackers. Yes, I think I will have to add some oil, something I had hoped to avoid but the general consensus seems to be that this is not possible for a home baker. Today I am going to try the sourdough cracker recipe that one of you recommended ... I have high hopes for it!

Thanks again for the great responses. This is a terrific site ... thanks Floyd ...

Apr. 5 -- just realized I had posted the above comments in the wrong place -- but follow-up is that I did try the sourdough cracker recipe on this site that one of you suggested  -- it did contain oil -- my crackers were great (made two types: one whole wheat sourdough, one sourdough rye).