Friday, July 27, 2012

July Daring Bakers' Challenge - Crackers

Our July 2012 Daring Bakers' Host was Dana McFarland and she challenged us to make homemade crackers! Dana showed us some techniques for making crackers and encouraged to use our creativity to make each cracker our own by using ingredients we love.

This was a great challenge, as crackers have been on my to-try list for quite some time. And, as both of my kids love to snack on crackers, I was excited to dive right in. 

I made two kinds of crackers, but will definitely try many more varieties, thanks to this challenge.

The first crackers I made were sourdough crackers:

They were so good that I made them twice.

The second variety that I tried were little man's favorites - oyster cracker style crackers:

They didn't have quite the same crisp snap as the store bought variety, but were very tasty and well received.

Crackers really are pretty simple to make, so I look forward to making many more varieties!

Sourdough Crackers
(from I'm Naturally Simple)

1 cup sourdough starter
1 cup(ish) flour
1/4 cup melted butter (I substituted coconut oil the second time I made these and it worked beautifully)
salt and/or spices of your choice
melted butter or olive oil (your choice, I used olive oil)

Combine flour, starter, and butter.  Add enough flour to form a stiff ball.  Cover and let sit aside for at least 10 minutes.
After 10 minutes has passed roll dough out very thin.  Baste with melted butter or olive oil, sprinkle with salt and/or spices to taste. Cut dough lengthwise then cross wise to create cracker shapes.  Transfer to baking sheet.  Prick the top of each cracker with a fork.
Bake at 350 degrees for 10 minutes.  After 10 minutes has passed begin checking your crackers.  Depending on how thin you rolled them will depend on how quickly they cook.  My batches average 14 minutes.  You want the cracker to be crisp and lightly browned.  These burn quickly so pay close attention.

Remove from oven and let cool.  Leave them on the cookie sheet as they continue to crisp as they cool.  Cool completely before transferring to storage container.


Oyster Crackers
(from Roti n Rice)

1 1/2 cups sifted flour
1/2 teaspoon sugar
1 teaspoon sea salt
1 1/2 tablespoons cold butter
1 teaspoon dry active yeast
1 tablespoons cold water
1/4 cup plus 3-4 tablespoons cold milk

In a small bowl combine 3 tablespoons milk and water, add yeast stir slightly with a wooden spoon. Rest
mixture for 5 minutes.
Combine flour, sugar, salt and cold butter in the bowl of an electric stand mixer and pulse until well
combined. Mixture will look like coarse sand.
Add remaining 1/4 cup milk and yeast mixture and blend until dough comes together to form a ball. If the
dough looks dry add another tablespoon cold milk. Allow the dough to rest 15 minutes at room
Preheat oven 400 degrees F.
Roll dough out onto a well floured surface to 1/4 inch thickness, cut rounds using the large pastry tip or
other small circular cutter.
Cover ungreased cookie sheet with parchment paper, place dough rounds 1/4 - 1/8 inch apart.
Bake crackers for 10-15 minutes checking for doneness at 10 minutes. Gently shake the cookie sheet to
flip crackers for even browning, sprinkle with additional sea salt to taste and continue cooking until lightly
golden browned.



  1. HAHA, I love your post. :) Ladybug loves your photos. She said "Crackers! Cook! Kitchen!" LOL I guess I will be making more crackers this afternoon. And I totally think we are going to have to put sourdough crackers on the "To-do" list for Sourdough Surprises!

  2. Can't wait for your recipe for sourdough crackers - they look and sound amazing!

  3. Sourdough crackers definitely have me interested!

  4. Homemade oyster! Most certainly ambitious. I totally forgot about this month's challenge..which seems to be a habit these days *sigh* Oh, well..I can enjoy your SD and oyster crackers, which look fabulous, btw! Crisp crunch or not!

  5. I LOVE that you made sourdough crackers. Did they have quite a pronounced sourdough flavour? I bet they were delicious! I must give them a try.

    1. Suz - the longer you let the dough rest before rolling and cutting, the more pronounced the sourdough flavor. My first batch I rested for about 30 minutes, and it was very mild (but delicious), the second time I rested the dough much longer (overnight!) and they had a really nice sourdough tang to them. Both ways were delicious, though. :)

  6. I love the look of both your crackers. I am very interested in the sourdough crackers because I am still confused as to how to use the sourdough starter. This is a clear simple recipe and the crackers look great! Oyster crackers? Never heard of them in Australia but they appear to be popular in the US. Yours look particularly delicious!

    1. Marcellina, you should totally check out Sourdough Surprises - we are all figuring it out together with fun, delicious recipes!!! :)

  7. I love the fact that you made sourdough crackers! and the oyster crackers look super cute and I know my 3 year old would be in love with them
    A wonderful job Shelley

  8. I can so imagine dipping your sourdough crackers in some garlic hummus! They look delish!

  9. Hi Shelley,
    I tried this today ! It works!
    My family like these crackers so much! especially the oyster crackers :D Thank you for making me look like a professional cooker. :)
    submit your food photos on a Food Photography to make others hungry?
    You know it’s fun to do that. LOL. Hey, probably they would do this recipe too. :)

  10. Your crackers look great! I'd love to try the two versions you made some time!

  11. Those sourdough crackers look great - crispy and delicious. I'm with Jenni - get them on the Sourdough Surprises rotation!


Related Posts with Thumbnails