📖 Find the written recipe in the link below the video ⤴ 🌾 If you would like to support my work click here ⤵ www.ko-fi.com/chainbaker 🔪 Find all the things I use here ⤵ 🇺🇸 www.amazon.com/shop/ChainBaker 🇬🇧 www.amazon.co.uk/shop/ChainBaker 🍞 Share your bread pictures here ⤵ www.flickr.com/groups/chainbaker/
Thank you for your efforts as you are helping me with my bread game. Can you at some point explain when to use the fan (convection) and when not to... perhaps a comparison video of the same dough with and without?
So. I have this project list of things I want to learn to make. You helped me clear out like 6 of them and I only found you 2 days ago (7/14/23). Thank you so much
Awesome recipe, thankyou Charlie!! I rolled my dough out on the parchment paper cut to fit the baking sheet, sprinkled with sesame seeds and salt, cut to shape then simply slid the parchment onto the baking sheet. 20 minutes to bake, 30 minutes for the grandkids to demolish!! Awesome! Many thanks!
Just pulled these from the oven - as you recommended, I topped with caraway seeds - "Holy Cracker, Batman" these crackers are FANTASTIC!!! Will most definitely make these again. Thank you for sharing this simple yet wonderful recipe. Photos have been posted.
I'm feeling like a Pavlovian dog... Charlie releases a new video, I'm already salivating! I'm definitely trying that (a great excuse to myself to buy beer!)!
I always use little silicon dry packets to absorb any moisture in my containers with crackers and oats. They really help to keep them from getting really stale.
Yes. I've invested in a cheap vacuum sealer & a couple of rolls of vacuum sealer bags. This has been such a saver. Can keep crackers fresh for months in the pantry & years in the freezer without freezer burn or loss of flavor. It can also just generally seal without vacuuming, opened packs of chips, cereals, dry pantry goods.
i haven't tried it with a full batch yet, but i set a small portion of the dough to the side and cut it into shape straight on the baking sheet and was able to simply break them along the lines after baking, instead of spending all that time moving them after cutting.
This is the best method for incorporating butter! The snap method. Flat discs between your fingers. I’ve found the lazier the better if you’re making biscuits or pie crust, but for this, yeah, you wouldn’t want chunks of butter.
I have an upcoming beach day and I think this will finally be the recipe that I will try to make from this channel. Seems like a great snack for then! I would do one of the cheese crackers but we have a lactose intolerant friend. Hope it turns out well!
Thanks Charlie, you've prodded me to make some after ages! I mix a number of gluten free flours (ragi, mixed millet, gram, red rice) in my recipe and tbh my lazy self just rolls and cuts them straight on baking paper. I don't seperate them because the natural shrinkage in the oven takes care of that 😀.
Super display of making a snack with so many options of taste, There's in Spain they call regañas its called whole wheat fingers I suppose the same procedures Thanks great treat to try
I make crackers regularly - and it can be even easier than you show. I just mix flour and cold butter in a bowl and use a fork to mash it all together, then bake. I never use baking powder although I'm going to try it next time I bake. I love playing around with seasonings in the dough. I found that both Mexican and Indian spice mixes work well, especially garam masala.
Lovely and easy. I tried the first dough ball by painting the egg wash before I cut, but the dough was way too sticky to cut. It is better to cut first. Also found that if you do not separate them on the baking tray, they still snap off easy enough after baking. I made the second dough ball with sesame seeds, and loved it.
Thank you so much for this recipe!! It’s amazing! I used Einkorn flour and it worked out perfect 👌 I can’t wait to see your new recipes with different kinds of flours 😋
you've done almost everything and every video is so informative, have you consider making videos on different pasta recipes? or noodles even with other types of flour? Thanks! 😁
When I need to work cold butter into flour, I make sure it is very cold and use a grater. The grated butter incorporates fast and stays cold. This is a "trick" used by Southern US cooks to bake flaky biscuits.
nice, i do sesame seeds instead of flour when after a bit of flattening, when it becomes sticky, I always do that on a parchment paper sheet, easy to transfer to the tray.oven, just use a dull knife. Usually do an diamond nice to pick up dips :). This is also a very good way to get to know how your oven works, you'll find the hotter parts en see how even your oven bakes. Verry useful to do at least once, but well when you tast the result it will be done more often :) Thanks for the nice vid
I use the top of an empty jar to cut the flattened dough and place it into a dozen muffin tray, which fits exactly, not having the requisite baking tray. The first time I tried it I put leek and parsley finely chapped in the dough. Haven’t succeeded at making crunchy, dry crackers just yet, will try again. I have my crackers with either Chicken noodle or Leek and potato soup.(where the Leek comes from)
I literally just made these and I have tips to make it waaaaay easier. Flatten the dough between 2 sheets of parchment. fold the edges of the two sheets to get straight lines so you won't need to trim. once flat, just cut the dough and make holes using fork then slide straight on tray and prinkle salt. Cook on both side!!!! The ones in the video aren'y golden on the bottom... just keep an eye on them as they cook cause they can burn easily. I suggest making one small batch to practice first. Good luck!
Charlie I'm looking to make some of your rye breads, thanks to Jeepy helping me out earlier this year ( 👋 ) with the solod. So I see the recipes call for "rye flour", but is this rye flour you use dark, light, or medium? Also if I only have whole meal ryes, would I need to add more water? And what would your expert opinion be on how much more if so? Also "I should really start recording sounds" yes you should. From the original crunch audio at Flickr 😛😆
I used white rye. With dark (wholemeal) you may need to add more water. It would not be by much since the recipes are quite wet already. Perhaps 20g - 30g more. You know what's funny is that I actually have a microphone hanging from one of the lights, but I always forget to use the recording 🤣
Enjoyed this a LOT -- but won't be baking for another couple weeks. It's so hot here in California and we're having flex-alerts every afternoon, so it's really late in the day by the time we're allowed to put the power back on. Climate change is real: the drought is so challenging, and every strong wind brings fear of more fires. So, enjoying watching you bake will have to suffice for another few weeks until the season finally turns.
Cool - will have to make these crackers this week!!! Thank you for sharing this recipe. I don't have any beer, can I still enjoy these crackers? 🍺🍺 I have made your Rye sourdough crackers and everyone loves them - a nice hearty cracker. Hey everybody - If you haven't already, share your bakes with family and friends and post photos on your social media channels (and of course, don't forget to mention his YT channel and ask them to subscribe). Don't forget to sign up for "Charlie's Baking Buddies" - a great community with other bakers - we share photos, comments, ideas, and recipes. You can find the link in the Description section (click "SHOW MORE"). Go "Team ChainBaker"!!! 📣📣📣
We made these (1.5x recipe) with some whole wheat for my family and they're all gone in 2 days. I'll have to double the recipe for them to last longer! By the way, does it help to have the milk and flour cold as well?
You can add sourdough ofcourse but no need to ferment. You don't want too much rise in crackers which is why we dock them. The discard will do all the work it needs to during the rest period in the fridge.
📖 Find the written recipe in the link below the video ⤴
🌾 If you would like to support my work click here ⤵
www.ko-fi.com/chainbaker
🔪 Find all the things I use here ⤵
🇺🇸 www.amazon.com/shop/ChainBaker
🇬🇧 www.amazon.co.uk/shop/ChainBaker
🍞 Share your bread pictures here ⤵
www.flickr.com/groups/chainbaker/
Thank you for your efforts as you are helping me with my bread game. Can you at some point explain when to use the fan (convection) and when not to... perhaps a comparison video of the same dough with and without?
So. I have this project list of things I want to learn to make. You helped me clear out like 6 of them and I only found you 2 days ago (7/14/23). Thank you so much
"I never store my crackers in jars, I store them in my belly where they belong!" -- YES! SO MUCH YES! Great recipe!
😁
This is the best channel for baking! Thank you, Charlie!
I Absolutely love your videos!!👏👍🏼🤗
Awesome recipe, thankyou Charlie!! I rolled my dough out on the parchment paper cut to fit the baking sheet, sprinkled with sesame seeds and salt, cut to shape then simply slid the parchment onto the baking sheet. 20 minutes to bake, 30 minutes for the grandkids to demolish!! Awesome! Many thanks!
A rolling pasta cutter will give it nice fancy edges too. I’m super amazed at how straight you cut those crackers. That’s skill! 😎👍
Just pulled these from the oven - as you recommended, I topped with caraway seeds - "Holy Cracker, Batman" these crackers are FANTASTIC!!! Will most definitely make these again. Thank you for sharing this simple yet wonderful recipe. Photos have been posted.
I'm feeling like a Pavlovian dog... Charlie releases a new video, I'm already salivating! I'm definitely trying that (a great excuse to myself to buy beer!)!
🍻
I love your storage technique! I think storing a cold beer next to them will be perfect.
😎🍺
These look great! Will try them with some rosemary or chives.
I totally agree that cheesy crackers are wonderful. I used to use a stiff sourdough starter and would make cheddar crackers with the leftover starter.
I always use little silicon dry packets to absorb any moisture in my containers with crackers and oats. They really help to keep them from getting really stale.
Yes. I've invested in a cheap vacuum sealer & a couple of rolls of vacuum sealer bags. This has been such a saver. Can keep crackers fresh for months in the pantry & years in the freezer without freezer burn or loss of flavor. It can also just generally seal without vacuuming, opened packs of chips, cereals, dry pantry goods.
@@mymai5859 I love my vacseal.
Everyone's gotta love this channel; how not, huh!?! Be Safe
😍
Gotta check on your cheesy ones, but will definitely try one or the other, sooner or later probably both😊 thanks!!!
Yes, I was thinking that when I make shortbread, I dock them first, then cut them. I’m pretty sure that’s the easier way.
These look so tasty!
I learned a lot with this cracker recipe, can't wait to try this.
Ooh a series of crackers would be awesome
i haven't tried it with a full batch yet, but i set a small portion of the dough to the side and cut it into shape straight on the baking sheet and was able to simply break them along the lines after baking, instead of spending all that time moving them after cutting.
Yes I just made the cheesey crackers, and they're so, so good
I really like your vidioes because you don't give recipes only but also give Idea how Doug is performance thank you so much 👍👍👍👍👍💐
This is the best method for incorporating butter! The snap method. Flat discs between your fingers. I’ve found the lazier the better if you’re making biscuits or pie crust, but for this, yeah, you wouldn’t want chunks of butter.
I'm excited to give this a try. Thanks for the good video. I know these take more time than they look
I have an upcoming beach day and I think this will finally be the recipe that I will try to make from this channel. Seems like a great snack for then! I would do one of the cheese crackers but we have a lactose intolerant friend. Hope it turns out well!
Thanks Charlie, you've prodded me to make some after ages! I mix a number of gluten free flours (ragi, mixed millet, gram, red rice) in my recipe and tbh my lazy self just rolls and cuts them straight on baking paper. I don't seperate them because the natural shrinkage in the oven takes care of that 😀.
Super display of making a snack with so many options of taste, There's in Spain they call regañas its called whole wheat fingers I suppose the same procedures Thanks great treat to try
Hey my baker, you need a video on stick crackers with cheese dip!
I make crackers regularly - and it can be even easier than you show. I just mix flour and cold butter in a bowl and use a fork to mash it all together, then bake. I never use baking powder although I'm going to try it next time I bake. I love playing around with seasonings in the dough. I found that both Mexican and Indian spice mixes work well, especially garam masala.
Lovely and easy.
I tried the first dough ball by painting the egg wash before I cut, but the dough was way too sticky to cut. It is better to cut first.
Also found that if you do not separate them on the baking tray, they still snap off easy enough after baking.
I made the second dough ball with sesame seeds, and loved it.
Thank you so much for this recipe!!
It’s amazing! I used Einkorn flour and it worked out perfect 👌
I can’t wait to see your new recipes with different kinds of flours 😋
I've always wanted to make this for my own mre. Now i can. Do a hard tack next..
I will check this out!
you've done almost everything and every video is so informative, have you consider making videos on different pasta recipes? or noodles even with other types of flour? Thanks! 😁
I did pasta once and no one watched it 😅
I just made a batch of these and my husband was floored. He says we will never buy another cracker... Love your channel.
When I need to work cold butter into flour, I make sure it is very cold and use a grater. The grated butter incorporates fast and stays cold. This is a "trick" used by Southern US cooks to bake flaky biscuits.
nice, i do sesame seeds instead of flour when after a bit of flattening, when it becomes sticky, I always do that on a parchment paper sheet, easy to transfer to the tray.oven, just use a dull knife. Usually do an diamond nice to pick up dips :).
This is also a very good way to get to know how your oven works, you'll find the hotter parts en see how even your oven bakes. Verry useful to do at least once, but well when you tast the result it will be done more often :)
Thanks for the nice vid
I use the top of an empty jar to cut the flattened dough and place it into a dozen muffin tray, which fits exactly, not having the requisite baking tray. The first time I tried it I put leek and parsley finely chapped in the dough.
Haven’t succeeded at making crunchy, dry crackers just yet, will try again. I have my crackers with either Chicken noodle or Leek and potato soup.(where the Leek comes from)
Excellent, please make Graham crackers
I'll add them to my list! :)
👌
I literally just made these and I have tips to make it waaaaay easier. Flatten the dough between 2 sheets of parchment. fold the edges of the two sheets to get straight lines so you won't need to trim. once flat, just cut the dough and make holes using fork then slide straight on tray and prinkle salt. Cook on both side!!!! The ones in the video aren'y golden on the bottom... just keep an eye on them as they cook cause they can burn easily. I suggest making one small batch to practice first. Good luck!
❤
Looks like Golden Graham breakfast cereals.
Charlie I'm looking to make some of your rye breads, thanks to Jeepy helping me out earlier this year ( 👋 ) with the solod.
So I see the recipes call for "rye flour", but is this rye flour you use dark, light, or medium? Also if I only have whole meal ryes, would I need to add more water? And what would your expert opinion be on how much more if so?
Also "I should really start recording sounds" yes you should. From the original crunch audio at Flickr 😛😆
I used white rye. With dark (wholemeal) you may need to add more water. It would not be by much since the recipes are quite wet already. Perhaps 20g - 30g more.
You know what's funny is that I actually have a microphone hanging from one of the lights, but I always forget to use the recording 🤣
Enjoyed this a LOT -- but won't be baking for another couple weeks. It's so hot here in California and we're having flex-alerts every afternoon, so it's really late in the day by the time we're allowed to put the power back on. Climate change is real: the drought is so challenging, and every strong wind brings fear of more fires. So, enjoying watching you bake will have to suffice for another few weeks until the season finally turns.
Hopefully it gets better soon 🙏
I make crackers with spent sourdough starter.
Cool - will have to make these crackers this week!!! Thank you for sharing this recipe. I don't have any beer, can I still enjoy these crackers? 🍺🍺 I have made your Rye sourdough crackers and everyone loves them - a nice hearty cracker.
Hey everybody - If you haven't already, share your bakes with family and friends and post photos on your social media channels (and of course, don't forget to mention his YT channel and ask them to subscribe).
Don't forget to sign up for "Charlie's Baking Buddies" - a great community with other bakers - we share photos, comments, ideas, and recipes. You can find the link in the Description section (click "SHOW MORE"). Go "Team ChainBaker"!!! 📣📣📣
👍👍👍👍👍
We made these (1.5x recipe) with some whole wheat for my family and they're all gone in 2 days. I'll have to double the recipe for them to last longer!
By the way, does it help to have the milk and flour cold as well?
I guess it could make it easier to handle :)
aWESOME, gRRRRR HUGRY'
How do I know how many flour..milk ..butter and other ingredients I must use to make these crackers 🙏🙏🙏🤗
Link below the video.
Brownie recipe coming soon?
I'll just make them for you 😄
Why don't you put the square in the baking tray before you cut them
I only thought of that when it was too late 😅
My favourite cracker is me missus 😁
🤣
can i do this without eggwash
Sure. You can just brush with water instead.
It would help if you give the recipe amounts
It's there...look at Description.
The recipes are always in the link below my videos.
Do you see any reason you couldn't add some sourdough starter and ferment these a little? Asking for a friend. 🙂
You can add sourdough ofcourse but no need to ferment. You don't want too much rise in crackers which is why we dock them. The discard will do all the work it needs to during the rest period in the fridge.
ua-cam.com/video/ttPa3KBPrSU/v-deo.html 😉
Your voice sounds like chat gpt😅❤
Thanks, I guess 😄
just bookmark this... for when it's not 35C with no AC 🥵