Those are some lovely saltine crackers, Michelle. You always keep my enthusiasm through the roof whenever I feel sad, cuz you're such a cheerful and positive person, and I'll always adore our friendship.
I believe I had mines at the same thickness, but I noticed that these need to cook longer at a higher temp. I had them in for almost 20 minutes at 375 in my conventional oven and they haven't finished. If I try this again, I think I'll start off at a higher temp, as I would with bread. I've only checked one so far, but I would follow her recommendation of making these thinner, because they do puff up quiet a bit while remaining dense. I have 3 that I folded into layers for a thinner cracker, so I'll report on those once they're out 😅
Okay, they just finished. It seems 425°F was the golden temperature to achieve browning and finish off the cracker. Even without cooling, they taste lovely. For comparison, I say the taste is very similar to soup cracker, which are my favorite😂. As for the layered crackers that I mentioned earlier, I would definitely suggesting taking this extra step if you like saltine crackers. It adds a bit of flakiness that is really delightful. Some final notes that I should add are that I let my dough rest overnight so that may have had some influence on my cook process. I also noticed that while combining the ingredients, my dough was a bit dry to the point of falling apart easily so I added about 20ml or so more of water to get everything combined. Lastly I used about 1/16 more yeast. Thank you for the recipe! I'll definitely be trying this again.
Okay final note: layering these is a must. It really improves it a lot. Whereas the ones I didn't layer were a bit bready, the layered crackers were crisp all throughout.
Thanks so much Michelle! These look so good. I do miss the saltines. However, they do have some crackers here called Tuc which are similar but seeing these that you made look so much better. I have made graham crackers but not these so I really appreciate the recipe and showing how to cut and bake them. Have a good weekend!
Yes, they have Tuc here, too, but I find them butterier than saltines. More like Ritz crackers. I love Saltine Crackers in chili and I almost don't eat it without them. Missed them too much, so I had to make them.
Those are some lovely saltine crackers, Michelle. You always keep my enthusiasm through the roof whenever I feel sad, cuz you're such a cheerful and positive person, and I'll always adore our friendship.
What a lovely thing to say. Thank you so much, Byron for making my crappy week just a bit bearable.
Trying this now. I'll share the results!
I believe I had mines at the same thickness, but I noticed that these need to cook longer at a higher temp. I had them in for almost 20 minutes at 375 in my conventional oven and they haven't finished. If I try this again, I think I'll start off at a higher temp, as I would with bread. I've only checked one so far, but I would follow her recommendation of making these thinner, because they do puff up quiet a bit while remaining dense. I have 3 that I folded into layers for a thinner cracker, so I'll report on those once they're out 😅
Okay, they just finished. It seems 425°F was the golden temperature to achieve browning and finish off the cracker. Even without cooling, they taste lovely. For comparison, I say the taste is very similar to soup cracker, which are my favorite😂. As for the layered crackers that I mentioned earlier, I would definitely suggesting taking this extra step if you like saltine crackers. It adds a bit of flakiness that is really delightful. Some final notes that I should add are that I let my dough rest overnight so that may have had some influence on my cook process. I also noticed that while combining the ingredients, my dough was a bit dry to the point of falling apart easily so I added about 20ml or so more of water to get everything combined. Lastly I used about 1/16 more yeast. Thank you for the recipe! I'll definitely be trying this again.
Okay final note: layering these is a must. It really improves it a lot. Whereas the ones I didn't layer were a bit bready, the layered crackers were crisp all throughout.
Wow! What fantastic notes! Thank you so much for sharing your experience.
I did in joy the video you have the best recipe for crackers
Thank you
Thanks. I hope you love them.
Great recipe!!🎉❤
Thanks! I hope you love them 😊
Great recipe michelle looks really good have a great weekend ❤️
Thanks Nathan 😊
Thank you for sharing !!!
Thanks for watching 😊
Those look perfect!
I hope you love it!
Thanks so much Michelle! These look so good. I do miss the saltines. However, they do have some crackers here called Tuc which are similar but seeing these that you made look so much better. I have made graham crackers but not these so I really appreciate the recipe and showing how to cut and bake them. Have a good weekend!
Yes, they have Tuc here, too, but I find them butterier than saltines. More like Ritz crackers. I love Saltine Crackers in chili and I almost don't eat it without them. Missed them too much, so I had to make them.
@@AmericanBaker So glad you shared the recipe. I love crackers!
Hi i'm from BRASIL , and i'll make this delicious . Thank you very much
I hope you love it 😀
Thanks!
Glad it was helpful. 😊
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