saltines

[jackieba]

I've seen alot of cheese cracker recipes but anyone have one for basic saltine crackers??? It's DH's favorite with soup/chili.

[Kevinpa]

I decided to make this a recipe in progress Jackie so I went in search of a HC saltine recipe and found this one posted on another board by

Originally Posted by Sherrie

HOMEMADE CRACKERS

--------------------------------------------------------------------------------
4 c. all-purpose flour
2 Tbsp. sugar
1 tsp. salt
1/4 c. butter or oleo
1 c. milk

Sift dry ingredients together. Cut in butter until
mixture is like meal. Stir in enough milk to make a stiff
dough. Roll out on floured board until about 1/2 inch thick.
Cut rounds with a cookie cutter and prick surface of each many,
many times with fork. Brush with milk, place on ungreased
cookie sheet. Bake at 425 degrees for 15 minutes or until golden
brown. Makes several dozen.

I made 1/4 of a recipe with the following ingredients:

1/2 cup carbalose
1/2 cup wheat protein isolate 5000
1/8 cup resistant wheat starch 75
1 T. polyD
1/4 t. salt
2 T. butter
5 T. hood calorie countdown 2% milk

I followed the original directions and although they where heavier than a saltine they had a great taste.

They are about 1/2 the carbs of store bought saltines and I got 17 crackers out of this batch.

I plan on continuing to tweak these to get them lighter but the taste is right on as is.

[luckyduck]

I remember years ago making tortilla dough using vital wheat gluten instead of the flour, rolling it out very thin and then baking it. The texture was nice and crispy, similar to saltines (only I didn't think to salt them at the time).

[clark153]

Kevin, these look good.

One thing that I have read about making homemade crackers more flakey is to rollout the dough and then fold in fourths or thirds, then roll out again. This is supposed to create multiple layers, kind of like puff pastry.

Is this your "standard" ratio of Carbalose/Wheat Protein/Wheat Starch? I used your ratio in a muffin recipe and the results where good.

Also, how do get those pictures in your posts? The only way I can see is the attachment option, which makes them small and hard to see.

Thanks for all your effort on our behalf!

[jackieba]

Thanks Kevin. Those look really good.

Clark153,
If you're asking how to insert a picture, the next to last icon in the "quick reply" is "insert image" (it looks like an envelope stamped on the wrong side). You type in the URL where the photo resides and it will insert it.

[Kevinpa]

Originally Posted by clark153

Kevin, these look good.

One thing that I have read about making homemade crackers more flakey is to rollout the dough and then fold in fourths or thirds, then roll out again. This is supposed to create multiple layers, kind of like puff pastry.

Is this your "standard" ratio of Carbalose/Wheat Protein/Wheat Starch? I used your ratio in a muffin recipe and the results where good.

Also, how do get those pictures in your posts? The only way I can see is the attachment option, which makes them small and hard to see.

Thanks for all your effort on our behalf!

Clark, this was just a guess on my part as far as the ratio goes. I needed a place to start and didn't want it too close to a crust recipe. Also layers was not the problem here it was the weight of the dough. Once I get the flour mix right the cracker part will fall right into place.

[decodiana]

Yum.....I'd like to crush some up and make salmon cakes!!!

[helper]

Did you actually roll yours to 1/2 " as stated in the orig recipe? Do you think thinner would work a bit better? They look great.
Thanks, helper

[Kevinpa]

Helper, If your looking for saltines the dough I tried is too heavy. It makes a good cracker.....just not a light saltine cracker. I made mine between 1/4 & 1/2 inch thick. Thinner may make it crispier but I don't think it will be light enough.

[helper]

No, not looking for a saltine. Just a decent cracker will do and these seem to go that way. Still watching for your tweaks, tho.
Thanks, helper

[decodiana]

Have you tried the almond thins in the recipe sticky section? They're really, really good.

[Tweaker Geek]

I'm keeping an eye on this thread for any tweaks also. The almond thins are great little crackers but I'd really like a "white" cracker. I know you can do it Kevin, a white/light cracker!

[Kevinpa]

Saltine Round 2

7 T. carbalose
7 T. carbquik
2 T. resistant wheat starch 75
1 1/2 t. polyD
1/4 t. salt
2 T. butter
4 or 5 T. half/half

I followed the original directions again.

Sift dry ingredients together. Cut in butter until
mixture is like meal. Stir in enough milk to make a stiff
dough. Roll out on floured board until about 1/2 inch thick.
Cut rounds with a cookie cutter and prick surface of each many,
many times with fork. Brush with milk, place on ungreased
cookie sheet. Bake at 425 degrees for 15 minutes or until golden
brown.

This time though I salted the cracker after brushing with half/half.
These still are not light enough for a saltine but of the two batches these had the best flavor and texture for a basic cracker.


They are 1 carb each and I got 18 crackers out of this batch.

The thinner one remind me of but are not quite as crisp as a wheat thin.

[helper]

Wondering if you measure the C-lose and CQ by weight or meas. spoons?
Thanks, helper

[Kevinpa]

Originally Posted by helper

Wondering if you measure the C-lose and CQ by weight or meas. spoons?
Thanks, helper

Sorry, I'm a scoop kind of a guy.
I keep saying I am going to start weighing but I hardly ever do.

For example.....the 7 T.

I used 1/4 c. + 1/8 c. + 1 T.

[Kevinpa]

I just wanted to report back that after aging about 16 hours this 2nd try at this cracker has really really impressed me. Although it doesn't have the texture of a commercial saltine, it's flavor is right on and 1 heck of a good cracker.

[helper]

Just who did the aging--you or the cracker?? LOL. What was the point if any?
thanks, helper

[Kevinpa]

Originally Posted by helper

Just who did the aging--you or the cracker?? LOL. What was the point if any?
thanks, helper

I guess the point was that the taste and texture seemed to get better with a little age as apposed to right out of the oven.

[helper]

Not to belabor the point, but did you have them out and uncovered or in a container or? I'm going to try these today and just appreciate your input.
thanks, helper

[griffin]

would baking soda lighten thenm up? so theyd be more airy?

[Kevinpa]

Originally Posted by helper

Not to belabor the point, but did you have them out and uncovered or in a container or? I'm going to try these today and just appreciate your input.
thanks, helper

I had them out and uncovered. When I make crackers I like to let them age a day before storing to give them a chance to get more of a crunch. If you store them too quick they can tend to get soggy. Also a tip for storing is not to store them in ziplocks, this also causes soggy crackers. Paper bags work well but the best are the bags that they pack cereal in, inside the boxes. I always save several of these for storing crunchy things in.

HTH

[helper]

Well, I burnt my first batch. Got sidetracked. Thanks for your reply and the storage suggestions.
Kevin, do you think a bit of butter flavor ext could be added for a more buttery flavor?
Thanks, helper

[Bfranke]

helper, not Kevin, and I wondered the same thing about the Baking Soda, or Baking Powder. I see no reason why butter flavor would not be good.
Bette

[That Girl]

i was thinking about seasoning them w/dry ranch dressing powder. i am off to try that now.

[helper]

Have you tried making these yet? To me, they smell just like the CQ pie crust when they are baking. (Right before burning, that is) Dang it.
helper

[That Girl]

you guys have to try these with the dry ranch salad dressing mixed in the dough. holy guacamole, i just made those "chicken in a basket" crackers from nabisco. i just added some in, crap, i have no idea how much, but i am gonna say about a half a tsp to one tsp per half batch. the other half i left plain. very good. next batch i am going to top with butter and toasted sesame. off to experiment.

[Bfranke]

No, haven't made them yet. They sound really good though. A cracker appeals to me sometimes. I have tried most of the others and have not been really excited, thus I keep watching.
Bette

[Kevinpa]

Bella or helper, did you guys use the baking soda? I found an old box of saltines in my pantry and I see two of the ingredients on the box is yeast and baking soda. lol I guess that why they were called soda crackers at 1 time.

[eshlemania]

Kevin,
How do you like the new Wheat Resistance Starch? Does it compare favorably with the old one? I am getting ready to do a Nutrition order.

Thanks,
Bev

[That Girl]

i didn't use the baking soda, but i am gonna try again tomorrow and let you know. i can't imagine yeast being used in the recipe, however, maybe it gives it that certain taste i couldn't figure out that may be missi