Wheat-meal Crackers
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.
Mix wheat-meal with water to form a stiff dough.
Roll out the dough and cut it into thin crackers, larger than Boston crackers.
Bake in a 400°F (200°C) oven, being careful not to overcook or burn them.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Fresh-ground wheat-meal
- Provides the structure, as its proteins and starch set into the cracker when baked.
- Pure soft water
- Hydrates the wheat-meal so it forms a cohesive dough that can be rolled and cut.
The step that matters
Baking the thin crackers. Thin dough heats through and browns quickly. Past the right point, the starches and sugars scorch, giving a bitter taste, and the crackers dry out too far.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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