posted on Oct, 21 2005 @ 02:55 AM
Saltines and other similar commercially produced crackers undergo a super secret yeast fermentation process, but I do have a solution for you.
Actually two solutions, here is the first one...
If you have a Homemade Bread recipe it can also double as a cracker recipe. Just mix your bread dough as normal and roll it out as thin as you can
get it. Cut it into whatever shape/size you want then let it rise on a sheet pan. Poke them suckers full o' holes, sprinkle with salt and bake at
350 for 10-15(or until dry and crispy).
...and heres the second
Regular ol' White Crackers
2 c All-purpose flour
1/4 ts Salt
2 tb (1/4 stick) butter or
1 c Milk
Salt for the tops (opt.)
Preheat oven to 325 F.
In a large bowl or in the food processor, combine the flour and salt.
Cut the butter into the flour until the mixture resembles coarse meal.
Slowly mix in enough of the milk to form a dough that will hold together in a cohesive ball. If necessary, add up to 1 additional tablespoon of
Divide the dough into 3 equal portions for rolling.
On a floured surface or pastry cloth, roll the crackers paper thin. They will look almost translucent.
If desired, lightly sprinkle the tops with salt and gently roll over the dough with your rolling pin. With a sharp knife, carefully cut the crackers
into 2-inch squares.
Handling them gently, transfer them to an ungreased baking sheet.
Prick each cracker in 2 or 3 places with the tines of a fork.
Bake for 20 to 25 minutes, or until lightly browned.
Cool on a rack.
Hope this helps!