How to Make Soda Crackers – Crackers Recipe



Subscribe to Waysandhow:

Crackers recipe. Tips to make soda crackers; with boxed soda crackers readily available, you may be wondering if it’s really worth your while to learn how to make soda crackers from scratch. For those who’ve tried, the answer is yes. Here’s how. Waysandhow.

———————————————————-

Our Social Media:

Google+:
Facebook:
Pinterest:
Twitter:

Nguồn: https://popadrados.com/

Xem thêm bài viết khác: https://popadrados.com/cong-nghe/

26 thoughts on “How to Make Soda Crackers – Crackers Recipe

  1. I'm confused, if you dont have Italian pasta flour (high gluten) replace with cake flour (low gluten)?
    I'm guessing ap flour will work just fine. I'll be trying it out today.

  2. I must say, that you incorporate a lot of ( unnecessary ) instructions for the preparation of soda crackers. Are you serious or just full of yourself? If I was a novice baker, this recipe would be very intimidating as well as boring. Try to keep it simple, since that is what it is indeed.

  3. Good recipie for someone who wants to learn how saltines are made but not worth all that time and effort for a box that only costs .99 cents at the store.

  4. Hii thank you for recipe
    If i can't find cream of tartar what is next option please help me im going to make tomorrow
    Thank you

  5. I would like to adapt this recipe, to make a thin-style, 'soft-cracker' pizza crust, maybe kind of like what they call Neapolitan-style pizza, like a gourmet 'Totino's (frozen pizza) crust…and ROUND, dammit

  6. The texture of these were perfect, although I ground my flavourings and mixed them in with the dough after it was almost ready to chill. And I baked them after 5 hours of chilling.

  7. Ingredients
    1 1/2 cups flour
    6 tablespoons water
    2 tablespoons butter
    2 tablespoons vege oil
    2 teaspoons instant Yeast
    1/4 teaspoons baking soda
    1/4 teaspoons Cream of tartar
    1/4 teaspoons salt
    2 tablespoons Sugar

    Choice of spices or coarse salt to top

    Method
    Stir together dry ingredients (flour, yeast, baking soda, cream of tartar and sugar and salt)

    Melt the butter and water and oil and cool to 120 degrees f, or just barely warm

    Make a well in the dry mix, pour in the butter mix. Beat at medium speed to 1 1/2 mins to make a soft dough that is cohesive (add more or less water to get the right texture)

    Refrigerate the covered dough for at least 12 hours

    Let the dough sit out for 15 minutes to reach room temperature then knead until the dough is smooth and feels like clay, split into four portions for ease of rolling.

    Make thin sheets of the dough (rolling pin or pasta roller), cut into crackers and line on a lightly greased baking sheet/parchment paper (they shrink as they bake so place close together) then score/lightly prick the crackers.

    Brush the crackers with water and sprinkle the toppings over
    Bake for 10-15 minutes then cool before storing in an airtight container.

  8. The longer I keep it in the refrigerator the more flavorful it will be?

    Dear Diary, it is now day 38 and the dough has become sentient.
    It is demanding ownership of all my material assets and wants to run for presidency in 2020..

  9. "put in microwave safe container" -shows pic of melting butter in a pan… facepalm
    "if too sticky, add water" EPIC FACEPALM
    disliked

  10. I got sick today and it said to eat soda crackers and I was like what that so I looked it up and I was like oh I know what those are

Leave a Reply

Your email address will not be published. Required fields are marked *