The cracker recipe I’m using produces eight sets of crackers, so this time I added a variety of toppings to see what would work out best:
- Chopped chocolate
- Chopped cashews
- Chopped walnuts
Garlic wins over everything else, hands-down, no contest, but the mixture of all the toppings in the bottom of the cooling bowl was wonderful.
The crackers went into a large pot with a bag of desiccant:
It pulled out 30 grams of water while reducing the humidity to 20% overnight; the crackers started out crisp and became really snappy. Definitely the right way to get the job done.
These vaguely resemble the Processor Crackers recipe in Flatbreads & Flavors (Alford & Duguid):
- 3 C hard whole wheat flour
- 1 tsp salt
- 1 C warm water, more as needed
- Water sprayer
I’m using coarse-ground red wheat that doesn’t soak up the water like fine-ground flour. The original recipe called for 1-½ C water, which produced a sticky ball.
- Blend wheat & salt in food processor
- Add water in a slow stream until dough firms up
- Blend another minute
- Knead half a minute on cutting board
- Let rest 30 minutes while you prepare toppings
Finely chopped toppings work best; the nuts were too coarse.
- Preheat oven to 500 °F
- Divide dough in eight pieces, cover
For each piece of dough:
- Roll to about 2 mm
- Put dough on vented pizza pan
- Cut cracker shapes with pizza cutter
- Sprinkle topping
- Spritz with water
- Put in oven on top rack
- Punch timer for 3 minutes
- Prepare next piece
- Swap pans
Toss the crackers into a big bowl to cool, sampling as needed.
When crackers cool:
- Dump into large pot
- Add desiccant bag & humidity card
- Snarf combined toppings from bowl
- Leave crackers to dry overnight
Memo to Self: Shredded Parmesan cheese would be pretty good…