Baker’s Ratio for Crackers
is there a basic baker’s ratio for crackers? Not percentages, like a master formula, just a ratio, like roux is 1:1 flour to fat, and bread is 5:3 flour to water.I can find ratios for just about every other baked good on the planet, but none for crackers!
I imagine that the ratio is the same for unleavened crackers and leavened (with baking powder or soda) crackers, and I’d guess that the ratio is flour:water:fat:salt, with a little baking powder added for leavened crackers.
I suppose I could research a dozen cracker recipes and come up with my own, but if there’s already one out there, and one of you friends knows it, it would save me a lot of time and headache!
I hope this is the right forum for this. Crackers are a type of flatbread, right?