from simplicity to bedlam (and back again)
NEW SITE | In honor of the new sparely sparkling Potato Candies I made the simplest recipe I know. These crackers and this site are aesthetic kin with their demure list of ingredients and wild versatility. Yet my flair for experimentation took hold and I lost control of my cracker project and started throwing ingredients into my dough. One hypothesis turned out amazing, the other as pure culinary bedlam. Lesson learned, the adage still holds for crackers and the http’s: less is more.
Plain. Simple. Crackers.
- 2 large pinchs of fine grind sea salt
- 2 cups of flour (whatever type you use: gluten free, spelt, whole wheat, oat)
- 3/4 cup of water
Place salt & water in a large bowl. Combine flour incrementally with a fork or wooden spoon until dough forms a ball.
Kneed dough incorporating additional flour until stickiness subsides. The dough will be nervous at this point, so let it rest somewhere cool for a few minutes. After it has settled down, roll it between two parchment sheets or on a very well floured surface. Pierce, score, salt, pepper, spice, and sprinkle the rolled dough for easy snapping and dividing after it is done.
Tonight I made two flavors: Turmeric Ginger Crackers and Raspberry Peppercorn. The Turmeric Ginger is delicious. The Raspberry Peppercorn is fine, but issue laden. In all the times I have made these crackers, the greatest success was plain old salt & pepper brushed with olive oil to finish. Simplicity at its finest.
Tuck in my lovelies.
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