I’m putting forth a request for an artisan-baked whole-grain flatbread cracker recipe: very thin, crisp and crunchy cracker the size of a Graham.

Rose doesn’t have a cracker recipe, but Peter Reinhart has a yeasted Lavash cracker recipe in the Bread Baker’s Apprentice.  I haven’t made them, but they look really, really good and most of the recipes in that book work well.

Julie - 03 February 2012 05:08 PM

Peter Reinhart has a yeasted Lavash cracker recipe in the Bread Baker’s Apprentice.  I haven’t made them, but they look really, really good and most of the recipes in that book work well.

Well, I botched that one royally.

CharlesT - 03 February 2012 07:35 PM

Julie - 03 February 2012 05:08 PM

Peter Reinhart has a yeasted Lavash cracker recipe in the Bread Baker’s Apprentice.  I haven’t made them, but they look really, really good and most of the recipes in that book work well.

Well, I botched that one royally.

You mean you made them and they didn’t turn out?  Do tell… what happened?

Julie - 04 February 2012 08:03 AM

You mean you made them and they didn’t turn out?  Do tell… what happened?

Well, it’s been years, so I don’t remember exactly, but whenever I come across that page in the BBA, I shudder and turn the page quickly.    I suspect that the main problem was that I didn’t roll out the dough thin enough and the “crackers” puffed out and were still a bit doughy inside when they were thoroughly browned.  They tasted awful.  But I’m sure it was entirely my fault, so I wouldn’t discourage anyone from attempting the recipe.  I had never made a cracker before, so I had no experience to draw from.

BTW, there are several cracker recipes in King Arthur’s Bakers’ Companion.

All good to know!  Now I’m curious to try them

Thank you Julie and CharlesT for your contribution. Much appreciated!