As you may have noticed, we make many items from scratch and buy very little processed food. However, crackers are an exception to that general practice. We don’t eat all that many crackers, probably in part because they ARE processed and involve a good bit of packaging waste.
Once a baby entered the picture, crackers went on my mental “things I could make from scratch, but since I’m not in the habit of doing so, and life is now crazy, I probably never will” list, along with making soy milk and a few other things that I don’t remember right now.
When I returned home from work that day, I found a fresh batch of homemade crackers. (In case making crackers and prepping dinner while caring for a sick baby weren’t enough, he also made homemade croissants, ensuring that I would look like a complete slacker on my days home with the baby — just sayin’).
Anyhow, I tried my hand at the crackers over the weekend, giving them a multigrain twist, and making a double batch, because we noticed that a single batch disappeared very quickly.
A few notes:
- I have a cookbook with an otherwise similar recipe that uses buttermilk instead of water, which I may try next time.
- If you don’t have a pastry cloth, I highly suggest you buy one. We use ours All. The. Time. Pie crust, bread dough, pasta dough, biscuits, and now crackers.
- Experiment with dough thickness and baking time to get your desired level of crisping and browning.
- Because these lack the preservatives found in store-bought crackers, freeze any that you don’t plan to eat within a day or two. This can also help ensure that they last more than a day or two 😉