Advertisement
Mixing and Working Ahead
Appears in
By Ivy Manning
Published 2013
For all the cracker recipes in this book, I offer the best method for mixing dough; for ease, I often use a food processor or stand mixer. Unless the machine method is absolutely the only way to proceed, I also offer an unplugged handmade method. In some recipes, it doesn’t make sense to dirty an appliance and it’s just as easy to make the dough by hand. Such is the elemental simplicity of cracker making!
Once your dough is made, in many cases you can store it in the refrigerator for a few hours or up to a few days. I’ve indicated which crackers have good “do ahead doughs” in the instructions of the appropriate recipe. If you’re not a habitual baker, parsing out the cracker making process into two parts can make the process feel easier, and just like cookies, fresh-baked crackers taste better right out of the oven, so working ahead has its advantages.