Hmm...I'm at a loss to review this...this was my first time trying to make crackers. I did modify the recipe. I used 1 1/2 cup whole wheat, 1/2 cup wheat germ, 1/4 cup rye flour, and 1 cup all purpose. I added 1 tsp garlic powder, 1 tsp italian seasoning, under 1/4 cup each grated parmesan and shredded cheddar, 1 1/2 tbsp sugar. Kept the rest of the recipe the same. The taste was fantastic! However, I had a hard time getting the texture right. It makes several batches so I got to experiment with different thicknesses and salt applications. The first batch wasn't rolled thin enough and didn't cook through properly (chewy), the second batch was rolled thinly and then cut in individual circle sized crackers that ended up crisper, more done, and better. I recommend that. I think I may have overworked the dough which made it less fluffy. Rolling it out on the board was fine for me, in fact easier than parchment/wax paper. The dough's pretty pliable and easy to work with. Next time I'm going to stick with the original wheat/flour ratio and see how that goes, and also add some more water. I noticed the crackers I sprayed with water before salting crisped better, and that letting the crackers crisp above the vent made them a good texture. Not impossible, but difficult to get consistent results.
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