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Ckackers Fkom Bread-dough

Crackers made from bread dough, butter, baking soda, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Butter and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Ckackers Fkom Bread-dough

Ingredients

Directions

Make the dough

  1. Dissolve baking soda in lukewarm water.

  2. Combine with raised dough, salt, and butter.

  3. Work the mixture until well combined.

Shape and bake

  1. Pull off small pieces and sprinkle with flour.

  2. Mould until stiff, then roll very thin.

  3. Cut into cracker shapes and bake on buttered baking sheets.

Recipe from a historical cookbook (Internet Archive).

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Raised dough
Provides the yeasted base that gives the crackers a light, bready texture.
Baking soda
Dissolved in water to raise the pH, which promotes browning and a crisp bite.
Butter
Adds fat that tenderises the crumb and carries flavour and browning.

The step that matters

Roll very thin. Thin dough dries and crisps quickly in the oven, while thick pieces stay soft and chewy in the middle. Even thickness also helps the crackers bake evenly without burning at the edges.

“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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