Just to Kick Things Off: Cheese Crackers
I tried making the Cheesy Crackers (last recipe in the cracker section) yesterday. The recipe wasn't kidding about needing extra sharp cheddar. It's rather bland with medium cheddar, which was what I just had around the house.
I also failed to re-read the beginning section about the basics of cracker making. I also don't recommend forgetting that :) turns out the poked holes in crackers are necessary.
My crackers turned out okay, but more like a flat bread. I put rice in the airtight container like she recommends, but they still aren't very crisp. I think I need to roll the dough slightly thinner and add the holes.
Oh, and one last thing -- my sister also tried making crackers yesterday (she made the other cheese crackers) and she also had to add more moisture to get the dough to be dough-y. She added some milk. I had to add some water. And use a hand blender. Does a pastry cutter make that big of a difference? I just had the hardest time blending the ingredients and probably overworked the dough in the process.
I love the idea of being able to make my own crackers, control what goes in them, and make them whole grain, so I'd really like to get this down. I'll keep experimenting and if anyone has advice, I'd love it.
I also failed to re-read the beginning section about the basics of cracker making. I also don't recommend forgetting that :) turns out the poked holes in crackers are necessary.
My crackers turned out okay, but more like a flat bread. I put rice in the airtight container like she recommends, but they still aren't very crisp. I think I need to roll the dough slightly thinner and add the holes.
Oh, and one last thing -- my sister also tried making crackers yesterday (she made the other cheese crackers) and she also had to add more moisture to get the dough to be dough-y. She added some milk. I had to add some water. And use a hand blender. Does a pastry cutter make that big of a difference? I just had the hardest time blending the ingredients and probably overworked the dough in the process.
I love the idea of being able to make my own crackers, control what goes in them, and make them whole grain, so I'd really like to get this down. I'll keep experimenting and if anyone has advice, I'd love it.