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.
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.
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.
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I like your quick to the point video.
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.
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.
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 😊
Thank you for sharing !!!
Thanks for watching 😊
Great recipe michelle looks really good have a great weekend ❤️
Thanks Nathan 😊
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!
Those look perfect!
I hope you love it!
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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