Guest guest Posted April 26, 2001 Report Share Posted April 26, 2001 I liked the idea of drying them in the dehydrator, This is what I have been doing. a ----- Original Message ----- From: allenerob@... Sent: Wednesday, April 25, 2001 4:26 PM Subject: crackers hello, all--i made my first attempt at the crackers, with spelt. after 28 hrs in the oven (somewhere between 100º and 150º), they were still not crunchy at all. i know that sally's recipe calls for 150º, but i was thinking that, at a lower temp, i might preserve more enzymes and/or nutrients.how long have others' crackers taken?TIA--allene in nc Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 26, 2001 Report Share Posted April 26, 2001 I use the dehydrator as well. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 16, 2002 Report Share Posted April 16, 2002 <<< Has anyone made the crackers in NT? If so, how were they? >>> I made them and didn't like them. If I recall there are two recipes, one was with sprouted grains, the other with soaked flour. I made the soaked flour recipe. They were way too tangy and hard. Maybe someone else's came out better than mine. I've tried other non NT cracker recipes, but can't seem to come up anything I like. I would like a good cracker recipe. Carmen Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 18, 2002 Report Share Posted April 18, 2002 >>>>They were way too tangy and hard. Carmen Hmmm, did you make them really thin? I wondered about the tanginess. Well, I'll give it a try and see what happens. Oh, how did you dry them? LiSaC Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 18, 2002 Report Share Posted April 18, 2002 > >>>>They were way too tangy and hard. Carmen > > Hmmm, did you make them really thin? I wondered about the tanginess. > Well, I'll give it a try and see what happens. Oh, how did you dry > them? > > LiSaC >>>>>>>>>>If I'm remembering correctly,you can spread butter on the cracker " dough piece " after you have it rolled out real thin (and before baking). Then fold over and roll out thin again. You can do that several times filling the cracker with tasty butter. Anyone make them that way? Dennis Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 19, 2002 Report Share Posted April 19, 2002 > One thing: (maybe you all realize this) I just roll mine out > in two big rectangles, put them on parchment paper on two cookie > sheets, generously slather melted butter over the top. Once they > are dry, I just " crack " the " crackers " into appropriate sized hunks > and throw them in my container for keeping. Alot easier than > cutting out individual crackers...oven-space saving too. If you like to have nice even regularly shaped crackers, you can use a pizza cutter to deeply score the rectangular sheet of cracker dough into crackers just before putting them in the oven. Some will be pre-cut by doing this, others will simply be sort of perforated allowing them to be easily broken apart. Quote Link to comment Share on other sites More sharing options...
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