Cracker Shortage? Soda Crackers In 30 Minutes -- HOMEMADE SALTINES

[@KikiContrerasNyu]

In case this helps, my mom qas a chef and she used to make crackers all the time! - she often used lard instead of butter - use cold water instead of milk; in breadbaking (and crackers are technically a type of bread) milk contains too many solids and tends to make crusts softer, like in sandwich bread. Water allows full evaporation without residue, so, crackly, flaky results :) - same with topping: just a little spray of water, using some very coarse salt and pressing it firmly on the cracker is enough to make it stick. Egg white reduces crispyness - use a pasta roller to roll the dough evenly and thinly - when poking the holes before baking, make sure they go all the way though (touch the cooking pan with the fork when stabbing the cracker) - the air frier is your friend here! Try to air fry a batch on 5 minute intervals, industrial ovens are more similar to an air frier than a domestic oven Hope this helps!

[@martagustafsson5749]

This is Great. I will definitly use these tips if I ever make crackers👍

[@therealbuttsmcgee]

I didn't know about the reason behind water vs milk in recipes! Knowing that explains some of my earliest baking failures (things didn't crisp up, or things I wanted soft got too crisp). Thank you for that and the rest of these insights, they'll serve my baking hobby well 👍👍

[@karlamalcolm9249]

Soooo helpful, thanks!!

[@melody5437]

Fantastic advice! Thanks!

[@hollywebster6844]

Yes! Milk and egg add tenderness. Water is the way to go for crackers.

[@pattyofurniture694]

Tip from a cook: if you want a more even rise (none poofing up), i'd mix your baking powder into your flour with a whisk before cutting in the butter. That way it's more evenly distributed!

[@pattyofurniture694]

And yes. Rolling them thinner will help. I'd recommend a pasta roller machine to roll out the dough if you have one!

[@brissygirl4997]

Self raising flour would work too if you live in a country that has it.

[@scruffy281]

Absolutely!👍🏻

[@nikkiewhite476]

If you look at the recipe Emmy used all of those things are listed. She just didn't bother to follow the directions. She probably just skimmed the recipe... Then she is mystified as usual when it doesn't work.

[@robinlillian9471]

Why would you want dough for crackers to rise? Crackers are unleavened bread. They're basically made of pie dough rolled out flat & baked.

[@womensarmycorpsveteran2904]

Saltine crackers & milk are my most favourite comfort food. When I was 8 years old, I managed to get chicken pox & measles at the same time & was very unwell. On our way home from the doctor’s office we were rear-ended on the freeway in Los Angeles. Dad was driving, bro & sis were in the back seat & I was in the passenger seat on my mother’s lap. My mom injured her back and they thought I had broken my right leg. The ambulance put my mom in the back & I will never forget my amazing ride to the hospital in the front seat of the ambulance between the 2 medics. It was more amazing than a Disneyland ride. After my x-rays they gave me saltine crackers & milk and a balloon. It was so good & for the first time in a while I didn’t throw up. They put me in a room with the lights out until my mom was ready to go home. I fell asleep & my balloon had risen up and was resting on the ceiling. I was gutted but the crackers & milk stuck with me as I felt so safe & loved while I was at that hospital. That was 52 years ago. I’m gonna give this recipe a try & if they taste anything like Premium Saltine Crackers, I will be a happy lady. I live in New Zealand now & they don’t even know what a saltine cracker is.

[@yourhomeisyourbusiness2221]

Great story!

[@EKA201-j7f]

Ask them if they know what a soda cracker is. It's another name for them.

[@theonetruechelsoir]

Thank you for your story!

[@tamaraandersson2532]

I loved this! You're a great storyteller.

[@gerilynne1955]

We use to eat crackers with cream cheese and strawberry jelly while I was cook. There were times we were so busy we couldn't take a break. This held us over until we could get something in us.

[@justhereforthevideos2798]

Can we just stop and recognize Emmy for her meticulous time line thingy in every video!!! Idk why but I love it so thank u

[@TheBoujeeMystic369]

I agree bake em on dryin racks on top of cookie sheet so air gets around cracker, or flip at middle point.

[@tigeress699]

You know, right now I'm going through a really tough time mentally, but seeing your video's make me smile and happy again! Thanks for making me feel joy

[@mahoumofo]

I hope you come out of it good and well!

[@candi4202]

Hope you're doing better. Sending my love. Try and have the best day you can 💛

[@casual454t1]

Hugs

[@jennigthatonecrazydoglady8100]

💜

[@cindylewis7072]

@GDeVz I hope you are feeling better now.

[@naniascofield-gambino4234]

Emmy I’ve learned so much from you , for an extended period of time and I just want to say thank you!!! I love what you do and love that you are always so gentle and kind!Thank you🙏

[@trevahammond7811]

You are a doll!!

[@Bellathebear777]

I was looking for Mr salty cracker, & landed here. Oh well , CK out Salty Cracker , Elon exposes Twatter 💪❤️.

[@jessicacapizzo524]

Can I 2nd that!

[@shawnsisler3743]

Emmy, if you grate your cold butter in like you would grate cheese, it blends so much easier. If you bake them on a perforated pan they crisp up well.

[@robinlillian9471]

Grating cold butter is a greasy pain in the neck that takes longer.

[@UdderlyEvelyn]

Never thought about doing a perforated pan, that's a good idea.

[@tpharris23]

A food processor works great and is super fast!

[@susananderson9619]

Freeze the butter then grate it

[@DeeEll86442]

🙋🏼‍♀️Hi Emmy, I have made crackers before and I find if I use pastry flour instead of AP flour I get a lighter, crispier cracker.💁🏼‍♀️ I found that when I used the AP flour for the crackers they were dense and tougher than with the pastry flour. Developing gluten is great for bread but not so good for light, crisp crackers. Also, maybe try using baking SODA instead of baking POWDER. That’s the reason they call them “soda crackers”, because they contain a fair amount of sodium bicarbonate.😉👍

[@manthony777]

Very interesting and informative 👍

[@jasmatbrand]

I've never tried making anything she does in videos, but I love watching them. They're very entertaining!

[@candi4202]

Same

[@shannonwest7560]

I make the Vietnamese pizza all the time. It's the only thing I've tried but it's delicious.

[@douglasramsey8028]

For me, it's her voice. I'd watch her videos no matter WHAT they were about. I find her very calming and relaxing with just the right amount of humor.

[@BlueMolly2024]

I grew up with Saltines. I always ate them when I was sick as a kid. I still have cravings for them.

[@mkuti-childress3625]

Same! Every time I’m feeling the least bit sick, I have to have them. But I can (and will) eat them at any time!

[@lynnayamoon]

I'm an American that moved to the UK in 2015, and one of the things we really miss is oyster crackers and saltines for our soups- it sounds like this might be an upcoming project for me to give a go! when you can't find it, make it yourself! thanks Emmy!

[@MrsBrit1]

I've been in the UK since 2004. I used to buy an Italian cracker that was exactly like saltiness but haven't seen them in years. 😒 I tend to just use cream crackers now, even though they're not really quite the same...

[@Rose-jz6sx]

What are oyster crackers?

[@galanie]

@@Rose-jz6sx They are just really small round saltines but without the salt sprinkled on top.

[@im_o]

I was just about to comment this! I miss saltines so much...

[@andrewflashchannelgibbs5384]

@@MrsBrit1 I used to get the Italian crackers from 99p stores, they were great quality and good value.

[@zeusathena26]

You'll need to flip them over during baking if you want the bottom to be crispy like the top. I'd agree to baking longer, rolled thinner, or bake it on a rack. I worked in a bakery, so I've had a lot of experience with it.

[@dakotawhiterose]

I’ve been doing a lot of gluten-free versions of things like this - the key is flipping half way through cooking!!

[@anitaVacation5130]

Absolutely flip!! Makes both sides have a good crisp.

[@linkinpark2380]

An employee at Meijer told me that there is actually a shortage of yeast so that’s why a lot of the pastry items such as cinnamon rolls have been out of stock, along with crackers. He was also told that water bottles would be the next thing that would become a shortage because of plastic being made from petroleum. I guess we shall see! I appreciated him sharing that information with me :)

[@nancymcnafferson3192]

Saltines don’t have yeast???

[@tjs114]

@@nancymcnafferson3192 Just went and grabbed the box off the shelf and this is the simplified ingredient list: Flour, Oil, Salt, Malted Barley Flour, Baking Soda, Yeast.

[@u2danny81]

sourdough is the way to go! Easy to make your own starter too! I make crackers every week from it.

[@shroomtastic4875]

Thanks for this comment! People FREAK OUT every time they hear the word "shortage". Ppl come into the place I work and will wipe the whole shelf of one item for themselves. Even I almost became apart of the hype, thinking maybe I should grab some... Until my logical mind came through and I realized I LITERALLY ONLY USE THEM FOR CHILI 😂😂😂 and I don't make chili often this time of year.

[@heatherknits124]

I am so glad I don’t buy bottled water. My daughter and I have been exchanging food items because we live in different counties. They are short on pasta and infant formula (a recall with illness reported from our nearest plant) and I struggle to find carrots and cabbage. I can’t make those, but I’m growing them!

[@SAtoUSAgirl]

I dehydrate my cracker for a couple of hours immediately after baking them (they're still warm) and they come out super light and crisp 🙂

[@joletty1793]

How do you dehydrate the crackers, if you wouldn't mind sharing? Thanks! 😊

[@SAtoUSAgirl]

@@joletty1793 I use a Nesco or Cabela's tray dehydrator and put the crackers (baked as a sheet and scored in shapes) warm from the oven, onto the trays, sometimes overlapping and not much separated. They go on 120F(low) for 3 hours (depending on thickness). I take the thickest one out, let it cool and test for crispness.

[@joletty1793]

@@SAtoUSAgirl Thank you!!! Much appreciated!! 🤗👍

[@compunurse]

I’m gonna have to try this. Of course instead of salt I’m going to experiment and I’m going to use everything bagel seasoning

[@emaaleigh90]

I look forward to your videos every week Emmy you have become a routine for me. Thank you for being so kind and wanting to try different kinds of foods. You are genuinely a sweet person and you make me happy so thank you!

[@Sara-fp6xr]

Your video had only been out 2 hrs with 11k views! And I just noticed you have close to 3 million subscribers!!! That is AWESOME!! Congratulations!! You deserve every one!! Thank you for all your content over the years!!

[@itatane]

Hey, Emmy. For cutting in butter or other cold shortening, try a box grater (like for cheese or spuds). Works well in my experience.

[@Alex-cb2gf]

Works well with frozen butter!

[@emilierook2678]

I was going to suggest the same thing. Works great with biscuits!

[@therealbuttsmcgee]

That's a good idea! I struggle with the last few lumps of butter in flaky dough every time and grating would eliminate it

[@savannahsmiles1797]

secret to best Southern biscuits EVER

[@cathys949]

@@Alex-cb2gf Even cold butter works, easier than frozen. Just be sure to toss it with the flour as you grate to keep the bits separate.

[@ottoskorzeny577]

Great video! My great-great grandparents made their own soda crackers and dipped them in guacamole. Here in SoCal, using avacados as a dip has been around for over 150 years. My family has been growing avacados for 100+ years. Give it a try!

[@worldwide_cruising]

*Wishing everyone the best sleep of their life after having seen this relaxing video!* 🥰🥰🥰

[@stevecosmolove1045]

Thanks but what if I have to go in to work? Now you just made me extra sleepy at the start of a 12 hour shift 😭

[@blueminnie13]

I've been experimenting with homemade crackers to use up sour dough starter. Each time I get a little better result. Thinner is the key. I also bought some cheese powder from Amazon to make cheese crackers after trying grated cheese. THX

[@barbarabrand190]

You are adorable in describing these and all your efforts. It seamed like you wanted to jump up and down when trying the tiny cracker. My grandchildren and I love watching you cook. Best of all things good!

[@CallMeAlice818]

I've made crackers before (different recipe) One trick for crispyness is when you turn off the oven, keep the crackers inside and crack the oven door open until it cools down all the way.

[@sharonjustus8787]

Emmy, really enjoyed this video on saltines. I never thought about homemade saltines, so will try this for sure. Thanks for sharing.

[@ElveeKaye]

I've been wanting to make these for a long time. Maybe the store bought saltines are made with shortening instead of butter? I'm also thinking they're baked on perforated sheets. I think I'll place a rack on top of my baking sheet, with parchment paper on top of the rack.

[@ponycyndi1]

We haven't seen saltines in our stores at all this year. I'm looking forward to making these with some fancy salt grinder blends I bought recently.

[@robinlillian9471]

Amazon is still selling crackers of all kinds. Buy from them.

[@ponycyndi1]

@@robinlillian9471 Obviously other crackers are available. None of them are $0.85 a box, which is the price I had been paying for soda crackers.

[@LilacDaisy2]

Where does she show the amounts of ingredients. Not in the video or under it.

[@debrasaumur6592]

Hi Emmy. I’m a first time watcher. Such a great show! Thank you. Did I miss how much butter and how much milk to use?

[@roseannstewart2943]

How much butter Emmy made please 🥺

[@jodieredgap5475]

I always forgot you're around same age as my mum you're so adorable Emmy you look around my age which is 25. Also more importantly another entertaining video I don't eat crackers but nice to know in case need them I love how you always have a recipe for people on Hard Times you are honestly the sweetest person. ❤

[@xbrandi12345x]

Emmy, I don't know what made you decide to have a KZbin channel but I am so very glad you decided to!! I love your videos!!

[@SuperStarlight4]

I love ur personality, ur honesty, ur hairstyle n ur recipe as well as u being Japanese 💖💖💖

[@kalisederoche]

your videos got me through all of quarantine and you continue to help me care for myself so thank u so so much

[@user-ks6wm7em9c]

Thank you for doing this recipe, it may come in handy one of these days, I wonder how an air fryer would affect the outcome, garlic butter on them sounds good.

[@annecasillas5402]

Okay, I really wanted you to try the poofy ones to see if the bottoms were crisp. Lol, the suspense is killing me!!!! Yes a rack and thinner will solve the "wet" bottom. Love that outro too!!!

[@candykanex3]

Me too! Lol

[@naomibee9020]

Yes, this is the comment I was looking for!

[@jordanlp02]

For crackers that you want to be extra crisp, dehydrate them or use the oven on a low temp!

[@TTTt-vz6mx]

This is hands down one of my favorite channels ever

[@MiSsHuntah]

I love having salted soda crackers with my warm tea that has some milk and sugar in it. The combination is soooooo good!! Lol

[@uceindaearl5571]

Emmy. ... Thanks for the videos u make. I'm sick with COVID and let me tell u ur videos are helping me thru this. Thanks lady. U r one of my favorite youtubers

[@sandrakisch3600]

I homesteaded in the 1960's. No electricity, running water etc. We were an hour from town on a dirt road. I learned how to live off the land. I made everything from scratch including breads and crackers. I had a large family so baked everyday in my wood stove. Now I am alone but remember the satisfaction of those days. A daughter recently remembered those homemade crackers. Thankyou for your info.

[@robinzecca1083]

2 ideas: when you are pricking with the fork, make sure the tines go all of the way through, and/or bake on a rack

[@slicediced6221]

Emmy! I made your soda cracker recipe, but I dusted mine with cinnamon sugar (and a hint of sea salt) before baking. So yummy! I'm going to grind up dehydrated strawberries, and try dusting the crackers with the strawberry dust. Finish them with a drizzle of dark chocolate and sea salt. We'll see how it goes!

[@UdderlyEvelyn]

When you dock crackers it's best to go all the way through to ensure the steam finds the escape path - the holes will close up as it cooks from the expansion, and yours were shallow.

[@chrispedersen6999]

Love that you are a keen op shopper. Thank you for sharing this recipe. Emmy, I made the toum garlic sauce, yummy. It is so delicious 😋, a great cracker dip. ❣️

[@ST-LA]

rosemary seasalt would be amazing on those. I cant wait to try them

[@donna6126]

I really love that toasty golden brown color…gives that added flavor to compliment those delicious condiments.

[@missmaryhdream6560]

Roll and fold the pastry use water not milk x could use shortening or lard, lovely looking crackers,

[@missmaryhdream6560]

@Ser Aeggo Butterworth yes or I though arrow root x

[@ochoreba7949]

My soup has been so lonely, I will be making the smaller version tonight!😋🤤

[@GrayNeko]

Thanks for the recipe, Emmy! Looks like something you could have a lot of fun with. As for rolling them out, maybe try a pasta machine instead, if you have one?

[@Moonsfire62]

Love your glasses they are not the narrow things that have been too popular for a decade.

[@robylove9190]

Goal! Homemade crackers are the best. Thanks Emmy 💗

[@ABPLJ]

I’m in Scottsdale Arizona and I think I found the last box of store brand saltine crackers in the area today. They are a staple. Just recently has the stomach flu and they saved me. Glad you put this recipe out. Hope I never need to use it.❤️

[@michellerhodes5477]

We've noticed a shortage of pastas for weeks. Thankfully as preppers, I have pasta in my food storage if I absolutely had to use it but it's really weird. The only pasta the store had was fettuccine which was what I needed so I got it but very strange.

[@EreshkigalRae]

Been seeing the same in our area as well. Don't have much in the way of pasta in our food storage, but plenty of flour so I've been making my own pasta when needed. Does limit us on what shapes we can have, but that's ok...my pasta making skills are a work in progress, lol.

[@youwerediagnosedwithcorona4430]

Same.. all the pasta here is straight gone, only lucky to find a few pasta boxes.

[@c0ldlight1]

I love saltines! So cool to know how to make them. You’re videos always bring me so much joy

[@danielleburchette2599]

I was going to suggest flipping them about half way through, but the rack is an excellent idea. Like you said. Roll them thinner maybe. The puffy ones looked alot like giant pizza rolls lol. 😉 Great videos lady. 🥰🥰🥰

[@dorothymcgee2217]

Where I live, soda crackers and saltines are 2 different beasts, but I still can't wait to try your recipe. Anything that I can prepare cheaply or store is good now for me.

[@wickedfae69ify]

I've always seen the receipe with baking soda instead of baking powder. Is there a difference in the flavor?

[@katestewart-taylor9736]

I do not remera the exact recipe my grand mother used ( she was born in 1870), but I know she used baking soda (hence soda crackers) lard and sourdough starter. I rumbera she would let it over rise ( with the starter) beat it down then add the baking soda. I got to poke the holes.

[@makinglifecolourful]

Thank you for bringing some joy and peace to so many people with each of your videos :)

[@Scott_Alex]

Hello 👋 how are you doing today

[@pineappledeedee1705]

A tip for making your own crackers - I have yielded the best results by rolling my cracker dough through the thickest setting on my pasta wheel. It gets them to the PERFECT thickness! I've been wanting to try making saltines. I make kind of a rustic cracker, but have never tried to emulate any certain brand. Is love to try saltines, Ritz, water crackers, etc. Regular store bought saltines don't have milk or butter. Just flour, oil, rising agent, and water. I will give these a try, for sure! I love a buttery cracker.

[@sr2291]

Cool. I can add flavors like dried red bell pepper. I'm definitely trying this.

[@jenh9426]

ranch! you could add ranch seasoning! Maybe its my midwestishness coming through with our love of ranch.

[@nadinestewart9279]

Emmy you can also get clear stick on nose grips too. I have the same problem with glasses that don’t have the nose pieces and the clear nose bridge pieces turned out to work great! They come several to a package.

[@Scott_Alex]

Hello 👋 how are you doing today?

[@deidrecruickshank7975]

Hi Emmy, I've always turned my crackers over once the have cooked halfway. Rhat way theyre going to be crispier on both sides. Also the thinner the better.

[@Scott_Alex]

Hello 👋 how are you doing today?

[@MitchDussault]

If you really want to add that saltine flavor, you're going to need to replace a small portion of your flour with diastatic malt powder. All the biggest brands use malt to make saltines taste just right.

[@ElveeKaye]

Oh, I want to try that! I've never seen it in stores, so I'll probably have to order it from Amazon.

[@MitchDussault]

@@ElveeKaye yeah that's where I get it. I'm sure if there's a baking specialty store like King Arthur flour in your area it would have it too. For the 4 cups I would probably start by swapping out 1/2 cup of flour for malt to see how you like it and adjust from there.

[@margaretjaeger2064]

@@MitchDussault what if I can’t tolerate malts of gluten flours in the gut and I might be able to ..otherwise..convert this recipe to using gluten free flours..?? Is the malt you suggest from wheat, barley or rye or soy protein….which I can’t tolerate either..?? Usually it’s wheat or corn..coen..is Not so good for us but better than those here I listed ….

[@MitchDussault]

@@margaretjaeger2064 real malt is made from barley. I have never researched alternatives, sorry.

[@kyleowens3296]

Love your videos they are so relaxing. Keep it coming. You are so adorable.💘

[@abluemug]

Kinda bummed they didn’t turn out crispier but they really remind me of the MRE crackers! Bready but crispy and more substantial than a regular saltine. But those tiny ones look so good! Thanks for the video!

[@Scott_Alex]

Hello 👋 how are you doing today?

[@joycestewart4893]

Homemade saltines are so much better than store bought. I use to make them for my kids but since they are now grown I haven't made them in a while. I think I will make them again. FYI, I used my pasta roller to get them real thin and baked on a fine mesh rack. They were more crunchy. Thanks Emmy!

[@Scott_Alex]

Hello 👋 how are you doing today?

[@deborahatkins3207]

Emmie I make homemade crakers a lot. I bake them on parchment.I make mine low carb. By using almond flour. But I have to put in motzerell cheese to keep them together .However I don't use any butter. And you need to roll them out as thin as possible. I have a hack for refreshing stale saltine crakers. Put how many you want to eat in a hot oven for q few minutes and it crisps them up. Sincerely Debora Atkins

[@immaculateorganicsoaps3533]

Remember saltines are made with shortening not butter. Maybe substitute harnessed oil for the butter.

[@milestephcampbell2052]

Thank you! I missed how much butter .... looked like 1-2 sticks?

[@slickrick1023]

Try using a pasta machine to roll out the dough. That will get them to a thinner, and more consistent sheet. Love your videos. ❤️

[@pattirockgarden4423]

This is so timely! Having trouble getting my favorite snack!

[@oregon32nursenurse43]

You’re so funny!! I love your sense of humor. Thanks for this video.

[@zerdda]

That tin is fabulous! To keep the flour container lid from closing on you, place something (think: cutting board) under the latch side of the container. It will tip the tin backward a little bit, and keep the lid from flopping.

[@robind8149]

I can’t tell you how excited I get on the rare occasion that I get a box of well-done saltines… I’m in Heaven!!!🤤 That would definitely be an advantage to making my own. I would also love to have a whole batch of the pillow ones!!! YUM!!!

[@jillkoczent2803]

Hi Emmy, I think of you every time I touch dough with my impeccably clean hands!

[@Tig-Wan]

love your videos. long time subscriber here.. dont know if you know this tip or not but here it is.... take a stick of frozen butter and grate it like you would cheese.. makes it super easy to incorporate into doughs. i do it all the time and it works wonderfully. try next time you need cold butter added to a dough. thanks and stay lovely

[@gerilynne1955]

I wonder if you had added butter to the bottom of the pan if that would crisp them up more. They sure look pretty.

[@FleaChristenson]

I have a new fresh o later! It does hold my coffee. Came from community coffee in Louisiana. My mom always had one when I was a kid. Love it.

[@aimeelo4221]

Have you ever tried butter baked saltines? I think it’s a southern thing? My coworker turned me onto this tasty treat when she took a trip to Louisiana. They were served at a restaurant she went to there. I had never heard of this. You basically take saltines and coat them in melted butter and toast them. (Or re-bake them?) I tried this myself. They are very decadent! My personal favorite way to eat saltines is with a little pat of butter and jelly. Yum!!!

[@ericacole7102]

we do oyster crackers that way, also mixed with packaged buttermilk dressing.

[@nathanbrown8911]

Our Aldi's grocery has been out of saltines for weeks. Thanks for the video.

[@destinimurphy398]

I LOVE THAT canister

[@1980Baldeagle]

I use a blend of coconut and olive oil, salt and water. Mist with water and add salt. You can always church it up with with some Mediterranean seasoning or whatever you like. Just roll it into the surface after misting.

[@robinlillian9471]

You can make more at one time if you put the dough you rolled out straight on the baking sheet and cut it on there. The crackers will shrink as they bake and come out separated. I roll the dough out on parchment paper and transfer the whole thing to the pan still on the parchment paper.

[@galeem713]

As a baker, you can use 2 knives to blend in the butter. I also have a few nice tools that allow me to do 8 cuts at the same time. I also have a dicker so I don’t have to use a fork. I make coloured crackers to get kids to eat veggies.

[@frankallen8440]

I think I'll try those. Just to say I made my own crackers. I use the jelly ears things on my glasses also. Thank you for sharing.

[@TracyKMainwaring]

have you tried the no slip wax for putting on the bridge of your glasses? Also, if your glasses are plastic you can heat them up and bend the arms in a bit

[@perry92964]

its amazing how simple some things are to make

[@AngryAlfonse]

Thanks for posting this. I kept looking up how to make cracker crust for St. Louis style pizza, and everything I find just describes how to make boring New York style thin crust which is just normal bread. St. Louis style cracker crust is closer to a half biscuit/half saltine crust. Going to try adjusting this recipe to make what I'm looking for.

[@u2danny81]

Try sourdough discard crackers! sooo good. Thed best were with dried minced garlic. i did with caraway and others with sesame seeds

[@07cowboy07]

I wonder if a pasta roller would work better to make them thinner? Was definitely thinking baking them on a rack and then you mentioned it. I tried to make cheezits years ago and they turned out too thick as well.

[@mkuti-childress3625]

I made wheat thins a couple of times, and they were too thick compared to store bought, as well. They still tasted great, so it wasn’t a big deal, but it was definitely noticeable.

[@mishpersisted1963]

I make home made crackers with bread flour, salt, oil instead of butter and water instead of milk, yeast and baking powder, knead 8 minutes, rise 1 hour. I roll them thinner and smaller than yours and flip them halfway thru baking. My son loves them, especially when I use whole wheat bread flour, thyme, garlic powder and roll them out with sesame seeds. They're really easy to make and easy to change up the flavours. Also I don't prick them before baking and we end up eating the puffy ones first lol, they're the best!

[@teresakerr6264]

I was thinking instead of baking powder why not try baking soda and like you said roll it out thinner but cut the baking soda in half, I think I’ll try it that way and let you know thanks for all the good ideas that I’ve been watching on your shows❤️❤️❤️

[@janehall2720]

When you prick the dough, in baking, it is called docking. It is used in many ways in the professional kitchen.

[@shawnaandrewe]

I love your videos Emmy!!! Always interesting and fun. Stuff to be curious about!!! And I just love it!!!!

[@donovanberes]

Did you flip them half way through? If not I’m sure that would help with the “doughy bottom”

[@deedeeseecee9294]

God I used to eat a pack of Saltines every day when I was a teenager, they go with everything like PBJ, tuna salad, chicken salad, potted meat, sliced cheese, cream cheese, pimento cheese, and just plain butter is 😋

[@glo2043]

My mom would make a yummy snack when I was a kid. Saltines with butter and strawberry preserves. 🍓 so, SO good!

[@sharkylover1443]

Omg, that cutter sound has asmr potential!

[@AntiqueJeans]

I just bought metal lattice type of trays, designed to cook veggies on your bbq grill. I wonder if crackers would be crispier in the oven with tiny holes in the pan like this.