Sourdough Crackers - Martin Bakes at Home
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- Опубліковано 31 лип 2024
- Sourdough crackers! It’s lunchtime and Martin and Arlo are serving up buttery crisp crackers made with sourdough discard.
Follow along with the recipe:
www.kingarthurflour.com/recipes/sourdough-crackers-recipe
Golden tips on rolling and keeping that dough the right shape. I needed that! The little boy is such a good apprentice, too!
I love these video, Thank you Martin and family.
Thank you guys for this video! God bless your family!
I made these crackers with Italian herbs and they're delish! Very easy to make and great way to use the sourdough discard. Thank you!
I have made several batches of these and they are always excellent! We especially like using your Everything Bagel Topping. I had some trouble using olive oil the first time because I used the same weight of oil as butter. I settled on 47g of oil or ~1/4 cup per your recipe and it worked great! These videos are a great learning experience. Thank You!
Another great episode! Gotta love that Sweet Maria shirt 👍🏻
Your son is super attentive and a good help. He’s charming. Oh and I love the recipe too 😀
I came here for the recipe and learned so many great baking tips! Love the video!
Looking forward to many bakes with you, Sean! -🍮Nicole
A wonderful relic of unexpected family time during early 2020. I created a whole sourdough lesson with my then 2 year old! She named it "show cook"
Love the John Henry tackhead banjo intro music. Nice touch.
You're awesome at explaining and I love the way you involve your son. He's a delightful young man and he asks great questions!
Sorry to be offtopic but does anyone know a trick to log back into an instagram account..?
I somehow forgot my login password. I would appreciate any tips you can offer me.
@Christian Jacob instablaster ;)
@Darius Aarav i really appreciate your reply. I found the site on google and I'm in the hacking process now.
I see it takes a while so I will get back to you later with my results.
@Darius Aarav It did the trick and I actually got access to my account again. Im so happy:D
Thanks so much you saved my ass!
@Christian Jacob you are welcome :D
Absolutely love these videos. Thank you so much for sharing!!
Thanx for the recipe and the indentation rolling trick . Thanx for help raising a strong generation as well.
We're always so happy to encourage young folks in the kitchen! 💛 -🍮Kat
I'm doing this with my discard tomorrow! Also, Sourdough Pizza skins yummmm :)
I assume that, in this case, equal parts flour and water” means by weight (I.e. not by volume), right?
How sweet, Paul! -👩🍳Morgan
Hi, Excellent video!. I have a pretty big discard. If I make a double batch pf the dough can I freeze some to bake the crackers later? Also, how did the trial with Olive Oil instead of butter go?
Hi Geoff! We would not recommend freezing this dough. Some of our reviewers on this recipe replaced half or all of the butter with oil and were happy with the results! -🍰Grace
Hmm. Novice baker here - I've been using the Ken Forkish book for a few months (with success). Why is my cast-off so much more thick and elastic than Martins? Martins was very wet and pourable - do I need to supplement the cast-off with some water for this recipe? Thanks. (I love his videos, btw)
Thanks for reaching out, Mark! Martin sure is an inspirational baker! For your cast-off, is it fed according to our guide, and if not, fed with equal parts flour : water? -🥐Lily
I see (i think), Forkish uses 100g whole wheat, 400g all-purpose and 400g water so would be thicker? @@KingArthurBakingCompany
Bingo! To even it out, you would need 100g of water. 😊 -🥐Lily
Can butter be substituted with olive oil? or another vegan ingredient?
Hi there Yvettekassin, You sure can use oil in place of the butter called for. We'd suggest doing a 1:1 swap and if the dough is too sticky to roll out after chilling you can fold in a bit more flour. Happy baking! Jonathan@KA
@@KingArthurBakingCompany thank you
I have successfully made these using a vegan baking butter! I’ve also heard people have had success with coconut oil!
For many years, I have been making different varieties of crackers. I use different oil and combination of oils. I have used Olive oil, canola, mix of toasted sesame with canola, truffle...They all work and give a distict flavor. Also try sprinkling finishing salts. Looking forward to trying this recipe! Thank you Martin and family!
Hi Martin, I like these crackers, but I'm Interested in your Beet Hummus recipe (pictured on your video).
Any chance you could share your Beet Hummus recipe? I'd love to try it with these Sourdough Discard Crackers!
Thanks,
Sue
Hi Sue, I'm looking into finding Martin's' beet hummus recipe and will get back to you when I have more information. Kindly, Jonathan@KA
Hello King Arthur ! Can you please assist me ? I did the same recipe and baked the first sheet on 350 for 20 min both upper and lower and it all burned, I then reduced the baking time for 10min and turned on only the lower and it burned also, I don't know why that happened ?
Hi Manal, let's get cracking - Do any of these sound probable? 1) Are these baked too close to an element either on the top or bottom of the oven? 2) Are they rolled thinner than the recipe's 1/16th thick? 3) Does your oven run hotter than the displayed temperature? -🥐Lily
@KingArthurBakingCompany hello Lily ! 👋 thanks for your answer ! My crackers were baked right in the middle, and my oven I guess gets the temperature good because I do many recipes from the internet and it's good ! But I didn't understand 1/16 thickness can you please tell how much is it in centimeters? I remember my crackers were almost paper thin actually
Thanks a lot
🧡🧡🧡 -🍮Nicole
Thanks again for all these vids. Looks like you have fun doing them! And did Arlo just dye his hair? :)
Nice rolling pin too!
What's dried cheese, grated parmesan? I don't think we have dried cheese here
That would work! -👩🍳Kat
@@KingArthurBakingCompany love the channel just tried the pain de campagne recipe
Chive blossoms popped the Bee Gee’s song “Jive Talking “ into my head, so now I hate you. 😜
"Ch-ch-ch-chive blossoms…" Ha, awsome.
I so failed. Well, at least mine are good for dog biscuits. So, not a total loss.
We're sorry to hear that your crackers didn't come out as expected, Michaela! If we can help troubleshoot, please feel welcome to share some details of your results here or give our Baker's Hotline folks a call at 855-371-BAKE (2253). -👩🍳Morgan