Traditional Soda Crackers from RecipeSource
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Description: Easy to make but taking a relatively long time. Initial rise of 20 to 30 hours, allowing the dough to increase in volume without developing a pronounced yeast flavor. Yield: 95-100.
RecipeSource: Traditional Soda Crackers RecipeSource is the new home of SOAR: The Searchable Online Archive of Recipes and your source for recipes on the Internet. * Exported from MasterCook * TRADITIONAL SODA CRACKERS Recipe By : Serving Size : 100 Preparation Time :0:00 Categories : Crackers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 ts Dry active yeast (1 package Contains 2-1/4 teaspoons) 1/2 ts Sugar 1 1/2 c Warm water 4 1/2 c All-purpose flour 1 t Baking soda 1 tb Water for disolving the Baking soda 2 tb Plus 2 ts buttermilk 2 ts Salt 1/4 c Shortening Salt for the tops (opt.) "The incomparable lightness of traditional soda crackers results from the unusual techniques used in making them. Making soda crackers is easy, but it takes a relatively long time. The initial rise is 20 to 30 hours, which allows the dough to increase in volume without developing a pronounced yeast flavor. Since the dough will ferment to some extent during this time, alkaline soda is then added to neutralize the acids produced by that fermentation. The dough is then allowed to rest 3 to 4 hours to relax the gluten so the crakers will not be tough and chewy. Next, the dough is rolled in layers. It is definitely worth the extra planning it takes to make these crakers. If you take a few minutes to get started on a Friday morning, the dough can have its long rest until the next day. Then you can finish the mixing and let the dough rest again while you run your weekend errands, baking the crackers in time for Saturday dinner. 450~ F 9 to 11 minutes In a small bowl, combine the yeast with the sugar and warm water. Set aside until the yeast is fully dissolved, 5 to 10 minutes. Measure 3-1/2 cups of the flour into a large bowl. Stir in the yeast mixture and mix well. Place plastic wrap over the bowl and let the dough rest in a warm place for 20 to 30 hours. The plastic wrap keeps the dough from drying out during this long period. In a small bowl, dissolve the baking soda in
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