I have a request from mom to make crackers from scratch. I thought it'd be pretty straight forward, but so far I've found 3 types of recipes : 1) with only baking soda 2) with yeast and baking soda but in the same day 3) with yeast after a 20-30 hour rise, and then with baking soda and buttermilk added and some more rising time.
I would be happy to be able to have the kind of cracker that's similar to the Canadian stone ground crackers. I would be even happier to have it light and flaky like some of the Japanese ones that are made with "natural yeast". I would not complain at all to have the come out like the cream crackers from the Philippines.
Thanks in advance for your help!
Updated 2 years ago | 6
Updated 1 year ago | 1
Updated 1 year ago | 5
Updated 1 year ago | 7
Updated 28 days ago | 37