How to make Amazing Sourdough Crackers
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- Опубліковано 31 лип 2024
- This is how you make incredibly delicious and easy to make sourdough crackers. In this recipe I'll show you how to convert your leftover sourdough into something mouthwatering that everyone around you will love.
Crackers:
- 400 grams discard starter (200 grams flour, 200 grams water)
- 200 grams of flour (half the starter amount)
- You will have around 50% hydration in the end
- Then add around 3% of the final weight in salt (18 grams)
I calculated the seasonings based on the dough that you have at hand.
Mediterranean seasoning:
- 0.5% Rosemary
- 0.5% Basil
- 0.5% Oregano
- 0.5% Majoram
- 0.5% Thyme
Paprika/Smoked Paprika seasoning:
- 3% Paprika
- 1% Smoked Paprika
- 1% Oregeno
- 1% Thyme
- 1% Rosemary
Sweet and spicy chili seasoning:
- 2% Paprika
- 2% Cayenne pepper
- 4% Brown sugar
Masala Turmeric:
- 2% Garam Masala
- 2% Turmeric
Sauce:
- 200 grams greek yogurt
- 100 grams of sourdough starter (50%)
- 20 grams malted barley (10%)
- 80 grams of brown sugar (40%)
- 4 grams of salt (2%)
Flour I am using:
Blog article on different flours in Germany: thbrco.io/blog-flour
Drax Mühle Manitoba flour 14% protein: thbrco.io/drax-flour
For ze Germans - T550 at Rewe 11-12% protein: thbrco.io/rewe-aurora
Mulino Padano 15% protein: thbrco.io/mulino-flour
Strong whole wheat flour: thbrco.io/whole-wheat-flour
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Tools:
Banneton proofing basket (25cm length, 15cm width, 8.5cm height): thbrco.io/banneton
Cooling rack: thbrco.io/cooling-rack
Digital kitchen scale: thbrco.io/kitchen-scale
Dough scraper: thbrco.io/dough-scraper
Dutch oven for batards (Challenger Bread Pan): thbrco.io/dutch-oven-batards
Dutch oven round (Lodge): thbrco.io/dutch-oven-round
Dutch oven with glas lid (Brovn) - BREADCODE = 5% off: thbrco.io/dutch-oven-glas-lid
Infrared thermometer: thbrco.io/infared-meter
Loaf pan (30cm length x 12cm width x 9cm height): thbrco.io/loaf-pan-regular
Loaf pan with lid (34cm length, 13cm width, 12cm height): thbrco.io/loaf-pan-lid
No stick spray (vegetable based): thbrco.io/non-stick-spray
Oven gloves: thbrco.io/oven-gloves
pH meter to check acidity: thbrco.io/ph-meter
Weck starter jars: thbrco.io/weck-jars
Useful videos:
Debaked ep. 1 - Pizza journey to Napoli: thbrco.io/debaked-napoli
Debaked ep. 2 - Journey to a flour mill: thbrco.io/debaked-flour-mill
Discard starter bread: thbrco.io/discard-starter-bread
Fermentation time table: thbrco.io/fermentation-time-t...
Make a sourdough starter: thbrco.io/make-sourdough-starter
Make your starter more active: thbrco.io/more-active-starter
Recommend sourdough bread recipe: thbrco.io/sourdough-recipe
Chapters:
0:00 Intro
3:00 Making the dough
4:40 Seasonings
6:30 Baking the crackers
8:18 Making the sourdough dip
8:38 Delicious crackers
#sourdough #sourdoughdiscard - Навчання та стиль
What am I missing? You start with 400g of starter which is 200g flour and 200g water. If you then add 400 more grams of flour, you have 600g flour and 200g water. That is not 50% hydration, I think.
Oh noes, seems I did a stupid mistake here :-D. You are right 100%, thanks for pointing this out. I just double checked my source video and I used 400 grams of starter and 200 grams of flour. I will pin this comment, just so the others don't get confused :-). It should be around 50% hydration, that's the idea. So yeah, my bad and thanks again. Cheers.
@@the_bread_code No problem. I was confused since your batter turned out OK, so you must have used the right amounts.
@@the_bread_code So do I add additional water or no? The description doesn't show how much water to add.. 🤔
@@hattorizen no additional water, you final dough will contain 200gr of water that come from the 400gr of starter (at least if you made your starter with equal part of water and flour)
@@mart62730 why no additional water? He added it in the video. Do everything the same just add 200g not 400g (basically 50% of the weight in the video)
This sounds like a super recipe, Thanks! I've got to say, you are easily the funniest German I've ever seen!!!!
Haha thank you very much!
I use sesame seeds and furikake! I sub out some of the water with olive oil too. And mist the surface with water and sprinkle maldon salt flakes just before baking :)
Mouthwatering and delicious. This sounds very good!
I’ve tried this several times and struggled to roll out the dough thin enough to make good crackers … until i thought of using my pasta maker. I cranked linguini strips and made little salad “croutons” and used the main roller to make sheets that i cracked. So much better.
I just noticed if you scrub across the video, you see the titles, “intro,” “making the dough,” etc. very cool!
This makes it easy to skip to the interesting chapters 😊
The Bread Code Ha! They’re all interesting!
Thanks for sharing this recipe. I just made a batch of these with some of my own spice blend and it is really a great way of using your sourdough starter discard for something useful and tasty. I did add about half a teaspoon of Ammonium Bicarbonate (Hirschhornsalz in German I believe), which just adds that bit of extra air inside the crackers and a lovely crisp outer. Parboiling some spinach, chopping it roughly and adding it to the dough when cooled down is also a great addition for both flavour, texture, and colour.
That's it, I'm going to start saving my discard. Thanks.
I made these last night, they're great! And so simple to make, I will definitely do this more often. My favorite seasoning: turmeric with a bit of cayenne pepper.
Moin Eliene. Awesome, glad you enjoyed the crackers. My whole family loves them too!
My favorite seasoning is rosemary--I just snip some from my garden (I'm in San Diego, CA and have it year round) and then chop it and add it to the cracker dough when mixing it all up. I use a pasta machine (only way to truly get it thin enough to be really crispy), cut the dough and prick each piece with a fork, then brush with olive oil, sprinkle crushed Maldon salt flakes on top and bake.
That sounds delicious. I need to make them again, thanks for sharing!
I used liquid garlik, smokey salt and a hell lot of paprika measured Them by the eye. Ist tasted absoloutly amazing thanks for the recipie 👍🏻
Loved this and your other video on discard bread. I don’t have that much discard, but the discard that I do have goes into the freezer until I have enough for a recipe. Thanks so much for sharing!
Thanks. You are most welcome!
You are completely endearing! You always make me smile! 😊 Another lovely recipe - really great idea - as ever, thank you for sharing! 🙏😁
You are most welcome. Thanks for all ze nice comments. Cheers 😋
Very useful. Thanks!
What are your favorite seasonings? What plays well with the sourdough? This was the sourdough discard bread I mentioned: ua-cam.com/video/7V3FyVzzVUI/v-deo.html. Happy baking!
I had some leftover rib rub from some (american) BBQ I was doing last weekend that I put on top of my batch of crackers. It was fantastic but not strong enough flavoring. I was worried mixing the sugar in would mess with the bake. After seeing you mix in sugar into your doughs I'm going to try that hope it tastes more like BBQ. heygrillhey.com/best-dry-rub-for-ribs/ Here is the rub I used.
Excellent idea too. Thanks for sharing!
I made these and they were delicious.
Thanks for the great idea! I’ve made a ton of crackers over the years and can’t wait to try this! My favorite seasoning blend is:
Cheese - grated right into the dough mix
Garlic powder
Rosemary
Mustard powder (gives cheese a cheesier taste)
Cayenne Pepper (just a tiny pinch - wakes up any other flavor. I don’t like “heat” but this is a taste trick for extra flavor
For rolling a square or rectangle - use your bench scraper and cut the irregular edges and toss them back onto the rolled out dough and roll again! Then use the bench scraper to bump each edge back to square or rectangle. Voilà!, ❤❤❤❤ Thanks for the great discard idea!
sooo you make cheese its?! lmao!
Love these videos and most of all I love your humour!
Sank you very much!
I love your recipies thank you so much
You are most welcome. Thanks 😎
Wunderbar! I do have plenty of discard aka SFDS that I hate to throw them out. I have 3 jars of starter in my fridge that I keep on feeding them, but probably only bake once every other week. tummy is huge already! heard about the sourdough crackers, now I get to use the SFDS. thank you for a great video again!
Moin Mary Smith, you are most welcome! Feel free to reach out with more questions at any time. Happy baking and cheers from Hamburg.
You get an A+ for approaching every known angle for “slow fermented artisanal sourdough starter” and for making it sound so delicious 😉
Thanks 🤣
Tried the recipe. Easy and yum! Thanks 👍
My pleasure 😊. Cheers!
You can consider using a pasta machine to roll out the dough too -- much easier and always consistent!
Excellent idea. And as you said, always consistent. Will definitely give this a shot!
I started using a pasta maker and it's perfect--on the #3 setting, the crackers are very crispy and delicious! I might suggest checking out the King Arthur Flour cracker recipe: www.kingarthurbaking.com/recipes/sourdough-crackers-recipe
Woah♡ never heard of sourdough crackers♡ so glad they exist hehe!♡
You are most welcome. Cheers!
you are adorable. I love your videos and your sense of humor.
I appreciate the information. I make cheese crackers and use my pasta roller to roll it out. Also, take a toothpick and poke each cracker a few times before baking
Excellent idea. I did not think of this. This would have made things so much easier! Toothpick, I did this before. But now I like it when they puff, just gives more crispness. Cheers!
I make mine with 2 cups of discarded sourdough, 1 cup of all purpose flour, 3 tablespoons of olive oil salt to taste abd bagel seasoning and they are great! 😊
Love the SLO-FER STARTER crackers, will definitely try these. SLO FER would be a good brand identity for discard starter
😂 are you in marketing? Great idea 😎
@@the_bread_code An architect
This is so awesome!! I have been looking for ways to use "long fermented sourdough" and this is a great weekend bake and easy storage. I cannot wait to try this!! and the loaf too!!!!!!
Hahaha. I see what you did there! Cheers.
@@the_bread_code once I have good looking crackers, I will post some pictures.
@@kirstenholder7270 Thank you!
Enjoying your content and humor!! :)
Thanks!
Darn sneaky cucumbers..... ;) LOL! I love your videos, and you make me laugh!
Haha. You are welcome! I grew them on my balcony this year, I was surprised how many cucumbers I got 🤣
Just made these with added sesame seeds, amazing 😋
Great 👍 That's awesome!
If you can add sourdough to a sauce, i wonder if you could thicken soup with it. Usually we thicken it with fried flour and if you fry sourdough it will be a pancake. But if you dissolve, say, a tablespoonful of sourdough in a glass of broth and then pour into a soup that's not too fatty, that may be interesting. Reminds me of my childhood. The first day of lent, my mom's grandmother mixed cubed sour brown bread and onion, salted it, added a bit of sunflower seed oil and then poured cold water on top. Mom made this "soup" any time she didn't have time or will to cook in the evening after work, so I ate this a lot.
Danke schoen! I will most definitely be making these. We have a seasoning here called “Everything But the Bagel” which would be fabulous in this recipe.
I put the whole dough onto a baking sheet, another one on top and then flattened it out to size with the roller pin. I didn't cut it to size until after the flip, which I did half way through baking by putting another baking sheet on top and flipping. Easy.
Great idea!
Du bist echt spitze! Love your vids!
Thank very much you for sharing your knowledge! I'm thinking this also would be great with a pinch of dried oregano or parsley, sesame seeds, some olive oil, and then dip the crackers in some Hummus 🤤🤤🤤.
Moin Ana. What an excellent idea. Thanks for sharing 😎. Cheers.
Great Idea thanks! you could use Zaatar. The way is 1-2 ratio of zaatar in olive oil, that is 10 grs of zaatar in 20 grs of olive oil for example, that's how you eat zaatar with Jerusalem bagels at least. In my case I add a pinch of sea salt and the result is amazing!
Do you think discard can be used to make a brioche bun? How do you work out how much discard to use with 450g of flour, please? I use 8g of commercial dried yeast but want to use starter instead.
Dear Henrik, thanks so much for your video. I want to point out to your attention that in minute 3:20 you may have made a mistake in the amount of flour needed. However, in the recipe on the description box the quantities are correct. It is a relieve because we could not get 50 percent hydration with 400 grams of added flour. Thank you for your wonderful work. Regards from Israel.
This is EXCELLENT! So far, I've used my...um...*extra* starter for pancakes and waffles, and also sautéed in olive oil with chives and za'atar seasoning to make a kind of savory pancake. I've got a jar of starter in the fridge just waiting to be baked into these delicious crackers. Question: my *extra* starter is usually 1:3:3, so not as thick as yours appears to be. Would I just add additional flour to stiffen the dough?
I'm curious - did you study English in Germany? Or perhaps in the U.S...or both? Because you speak English with native fluency and an American accent.
Moin Gregory. Yep, I'd recommend to adjust. Have a look at the consistency I have in the video. It is quite stiff. You should be aiming for around 50% hydration. I love that you can store the crackers for a long period of time and can take them out whenever you need :-).
Haha, nope, I never studied abroad. I was mostly just playing online games and watching TV-shows :-D. Thanks for the compliment.
I find I have to make extra in order to have enough "discard" starter available. lol
Excelente. Wunderbar.
Sank you very much.
I was skeptical at first, “dose is really work? Is it good without oil?” I baked and the next day, all crackers were gone😂 Thank you! from Japan
How long is it possible to store the discard starter in the fridge?
Hello, if I'm using stiff discard starter, which is already 50% hydration, will it need to add some flour?
Good recipe!!
I often make crakers with the discard of sourdough, my recipe is 100% flour, 100% sourdough (I use 50% hydration), 30% water, 10% olive oil, if they are dry put a little 'water if it is sticky, add flour.I cook them at 200 Celsius for 15 min, I usually don't turn them because I make them very thin and on top I put a drizzle of olive oil, coarse salt and rosemary freshly chopped, to keep them I put them in an airtight container.
Ciao Flavio. Excellent idea with the olive oil as well. How do you get them so thin? Grazie.
The Bread Code to make them come very thin I put the dough between two sheets of parchment paper as large as the pan, with the oil it will be very soft just take a rolling pin and roll them out very thin, you have to be careful to make them the same thickness otherwise some parts will remain raw others instead overcooked. Another trick is to let the dough rest for 15 minutes, so that the gluten will relax and it will be easier to roll out, if the dough is too tough, leave it at room temperature or in the fridge for another 10 minutes. to cook them I remove a sheet of parchment paper I cut them with a pizza cutter, I make holes with a fork on each cracker and I drag the parchment paper onto the pan, when they are cooked (the time depends on the thickness of the dough), I let them cool and I separate them, it will be very easy thanks to the cuts we made before.Buon appetito😋
@@flaviogiglia9830 Thank you for all the details. This is a great technique.
Hi, I love your recipes. I'm a Biomedical Scientist and I really appreciate your approach to sourdough baking.
I have one question: is the quantity of salt you add 3% of the quantity of flour, or 3% of the flour plus water? I learned baker's percentages as ratios to the amount of flour, rather than the whole mass of the recipe, so I just want to check before I potentially over-salt my dough! I was tempted to use the ratio to flour, then sprinkle some salt over the crackers before they go in the oven, but it's good to check x
Moin JC. Awesome. You are most welcome. It's based on the flour. You can use a little less and salt in the end like you said. Regardless, I love making them, soooo delicious.
@@the_bread_code thank you. I am trying the Paprika flavour today x
@@jcbell4291 Awesome. Hope it turned out great!
@@the_bread_code it was tasty 😋
I used less 18 gems of Himalayan salt. 24 g of salt would have been far too much
Seems like a higher hydration, putting the dough on parchment paper and spreading with an offset spatula, bake for a bit, score into individual pieces, finish baking would be easier. I like your mixes and I really like baker's percentages.
Sanks. Excellent idea. Yep. That could have made it easier 😎. I will try again next time.
I always thought "Schuettelbrot" was based on a kind of very wet sourdough, but I couldn't find any recipes on the net using sourdough. Maybe you could do a recipe based on sourdough or even discard. I think it might be an interesting new bread for New World viewers.
I am thinking how to use my discard. Question is, what if I don’t know what is the ratio of my discard, I mix them all up, they are 100% hydration, some 1:50:50, some 1:3:3? If I follow your recipe, how to calculate how much flour to use? Thank you.
Moin Xin. That's no problem. All of them are at 100% hydration right? So if you have 100 grams of discard, add another 50 grams of flour. (50 grams of flour in the starter, 50 grams of water, 50 grams added flour = 100 grams of flour, 50 grams of water overall). So you have 50% hydration. You might have to bump it a little like I do in the video :-)
how could i substitute the malted barley?
Hi there! I love your videos and I have a question: I moved to Germany and have been going crazy will all your recipes! And I was wondering: Have you tried to make Zwieback kind of toast with sourdough?? - I guess it should be almost like bread but I should cut it and let it toast longer in the oven right? - Or do you think there should be more like this recipe only thicker?
Hey Maria. Welcome to Germany! Oh - I have never tried Zwieback. But Zwieback is also a little bit airy inside. I wonder how exactly they are making it. I am not sure. If you find it out please share. Thanks!
what are the seasonings in grams?
So, I tried this last night. am i hearing the instruction correctly? Mix the dough and leave it at room temperature to ferment for 24 hours? After just a few hours my dough was rising quite a lot. I took a sample of the dough to try and roll it out like your video, but it is soooo sticky. It created a big mess. I wasn't able to spread it very thin. Your dough looks like it stayed the same size and didn't rise at all. Did you let it sit for 24 hours really? Or did you bake it immediately after mixing it?
Great recipe. How long I can keep the discard sourdough in the fridge?
I save starter discards up to a month in the fridge before using them to make waffles. The acetic environment in the discards kills unwanted bacteria whereas the lactic acid bacteria and the yeast cells are just fine with it.
@@UrbanSikeborg thanks a lot for your reply. Do you have a waffles recipe? The video is for crackers
@@maman2004100 : I just wing it, but my sourdough waffles recipe could be like this: 1 cup (=2.3 deciliter) of sourdough starter, 1/2 cup (=1.2 deciliter) of flour, 2 beaten eggs, 1-1 1/2 cups (=2.3-3.5 deciliter) of milk, 1 teaspoon of baking soda, 1/2 -1 teaspoon of salt and a dash of a oil (or, if you feel extravagant, a generous amount of melted butter, which of course increases the flavor plus makes the waffles a bit more crispy). A rule of thumb is that one egg binds almost 1/2 cup (=1 deciliter) of liquid. Let the batter rest for 10 minutes. Bake the first waffle; if it comes out too dense, just add some more milk to the batter. Note that sourdough waffles take longer to bake than regular waffles so wait until they are completely brown.
You can keep them in the fridge up to a week. Spread some jam on them and roll them up like a swiss roll if you want a cold snack. If they become stale, cut them in small pieces and fry them gently in butter and then eat them warm with a jam of your liking.
Edit: The non-butter variant has a high nutritional value, with lots of protein and almost all the nutrients you need.
You can save it even longer. For months 😎
I like rosemary and seasalt
Microwave oven?
ZaTaar
I can't seem to get this right. I tried this a few times already, but each time, they are too thick when they come out of the oven. They are always hard to chew almost like a rock or they are undercooked, what am I missing?
Oh noes. Then try baking with steam. Place a bowl of water at the bottom of your oven. Then place another tray on top to shield the crackers from direct heat. Hope this helps.
They're best when they are very thinly rolled out. Try using a manual pasta maker on #3 setting. I borrowed one from a friend and now have just ordered my own--Marcato 150.
HOW THICK SHOULD THE DOUGH BE ROLLED ?
Is it 1/8" ?
Wow a solid 11/13 😂That made me laugh-prior to what you said after, I was thinking what kind of rating scale is that??
Are those percentages for the spice amounts calculated as normal flour-only baker's math, or total-weight (including water) "Bread Code math"?
Moin Jim. They are calculated based on the dough that you have at hand :-). So including flour and water.
@@the_bread_code Thank you for clarifying. They seemed a bit high for a flour-only basis.
Hello, another idea for seasoning is Zathaar, a Lebanese seasoning with thyme and other spices.
Moin Gail. Thanks for the idea. How do you make a seasoning like that? Can you buy it pre-mixed? Thanks.
You van but it un specialty shops. It's Aldo great on salas or meat
Sorry I live un France and my computer does what it wants. Great on grilled méat or salad.
Excellent idea! Merci.
It's 3 in the morning and i'm watching a man doing sourdough crackers, what is wrong with me😂😂
Now the question. The percentage of the Mediterranean seasoning 0,5 of rosemary and other herbs are calculated of flour kinda like hydration? By bakers percentage? 0,5% of total amount of flour?
Hey! Excellent question. Based on the dough you have. So let's say you have 100 grams of dough, then add 0.5% (0.5 grams) for the seasoning. Hope this helps :-)
@@the_bread_code it does! Thanks mate!
Are they good with beer? You are German, I expected you to have this checked. Will do so myself don't worry
Haha. Yes, they would be. You can use beer as water replacement!
@@the_bread_code super glad you said this! Love the video, you’re the best!
What happens when you add a bit of sugar?
You don't have to physically separate the crackers before baking. Just cut them with a knife or pizza cutter. They will shrink in the oven & separate that way & you can still move them around for even baking toward the end, or just remove the ones done first.
Thanks. Excellent idea 🙏🏻
I hope i am up at this hour on Sunday! Of a long weekend! 🤣🤣🤣
Haha. Thank you. I appreciate the enthusiasm, but you deserve proper sleep 🤣
Actually. I just realised, I picked the wrong date :-D. Wanted to premiere this today at 3pm.
The Bread Code it really depends...most of the time I am up but sometimes I am not 😎
I would like the 3.2 % Cucumber Code but I don't know where to fetch it . I'd rate this Video a 7.6 out of 9.5!
When you hear 11 out of 13 rating and your brain immediately clicks into Bakers Math mode. 🤣
I use a pasta machine to roll the dough!
Excellent idea, thanks!
Bitte!
Hello
I must be doing something wrong....I have soooooo much discard....I keep feeding it from bake to bake....Should I just keep about 20 g of starter each time and feed it daily until I'm ready to use it and keep the discard in the fridge until ready to use it???????
Help my starter/discard...LOL
Yep. You can use the discard even months in! I like to take all of it and make a very big bread out of it sometime :-)
Zataar.
👍🤣
Waaait. Germans can't be funny 😱
Best seasonings: Chaat Masala or Za’atar Seasoning!
Excellent idea, thank you!
Sponsor! LOL. Try adding whole cumin seeds to the indian mix.
Excellent idea, thank you! Also - don't forget to use the coupon code 🤣
Never sure what the logic of discarding starter is. I was taught be Andrew Whitely, the UK guru. He does not.
If you have too much starter, why not only retain half the amount in the first place?
This is how I have understood it: The yeast cells and the lactic acid bacteria will be producing acetic acid and lactic acid respectively until the starches in the flour have been broken down and consumed. The pH level will then be around 4 or a bit lower, if I remember correctly. The yeast cells and lactic acid bacteria themselves can survive dormant in such an acidic environment, but the acids will break down the gluten net in the starter. That means the flour in the starter won't be ideal for building up a gluten net in the dough. The high levels of acids in the starter will also make it easier to overferment the dough so that the dough collapses.
Great explanation urban. Nothing to add 😎. Over time you'll have starter which you don't use. After removing the starter from the fridge you might want to feed a few times before using it.
These are the kind of problems men face when they decide someone is a guru.
They are no gurus
Well I take the sourdough discard, heat some butter in the cast iron pan, wipe the butter off when the heat is high, pour my sordough in, lower the heat a little bit...and then, after awhile, I turn it around, put some salt, (some herbs, green onions and tomatoes are best) ....what ever I have.......and thats my personal sordough sort of pizza....
That sounds delicious too. Thanks for sharing!
There are warnings not to eat raw flour (E. Coli), and I’m thinking the sourdough starter is still raw flour. i think I’ll make your dip minus that ingredient. 😱 The crackers look great!
Actually, the acids produced by the yeast cells and the lactic acid bacteria kills other bacteria, according to what I've read, so a sourdough starter is sort of a "self-sterilizing culture".
Urban Sikeborg Thanks. I did wonder if a starter would make a difference.
No offense, cause you 👀 so happy 😚, but are you sure some of those “Herbs” aren’t “Happy 🌱 🪴 ? Makes good sense to me…. The crackers will come in handy for the MUNCHIES. 😉
Yup. Those crackers are mind blowing once you have the munchies.
Them crackers thikk
When making crackers, couldn't you add the flour and water let it eat for 24 hours then have better crackers?
Sesamseats
Annemie Colman have to love autocorrect
Isabel AB ?
Annemie Colman what are sesamseats? Sesame seeds?
:-D. Yep, actually considered Sesame Seeds too, would work very well!
@@the_bread_code Fantastic video and cracker recipe ! I have made sourdough crackers only once, but bake sourdough bread and some cakes. I'm Super skeptical on the dip ... but listen, there are so many dips to make that are so good, baba, humous, etc. i came to say I would use nigella seeds (they taste oniony) and would mix with other seeds.
MY GERMAN CUKECUMBER....
Total clickbait
Ist es Ihr Ernst, dass Sie faul sind?
Haha. Jo.