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This probably needs more work as 185g flour produces more cracker than fits on a baking sheet, so either you need less flour so there's plenty of room on the sheet to rotate it around the oven, or to use more flour to better fill up two cookie sheets.
Cut the oil (or ghee, sometimes) into the flour until well distributed. Maybe do this portion cold, like they do for pies? Mix in the rest of the stuff and form it up into a ball.
Let that ball sit somewhere cool for about eight hours, then roll it out as flat as you can. I need more practice at this as the crackers often still come out poofy from air bubbles.
Cut up the dough and distribute on cookie sheets. Temperatures I have no idea yet; thin crackers go from done to burnt very quickly; maybe 350F? If you haven't got a fancy oven with the fans you'll need to do frequent rotations (front to back, top shelf to bottom) of the sheet to prevent hotspots from overburning things. Crackers that are done could be pulled off the sheet early.
These are tricky to get done right, and the margin between too soft and brick hard is pretty narrow, especially in an oven prone to hot spots. I had better luck with a quickbread.