Comments on: How to make Homemade Buttermilk Saltines

By: Lois

Lois — Wed, 17 Dec 2008 21:26:13 +0000

The source recipe said 1/2 teaspoon of sugar…

I can’t wait to get started!

By: Deb Tilton

Deb Tilton — Mon, 03 Nov 2008 23:48:03 +0000

The recipe indicates you start by mixing yeast with sugar and water. However, sugar is not listed in the original ingredients. How much do you use for this recipe?

By: Nicole Neiman

Nicole Neiman — Fri, 28 Mar 2008 18:41:34 +0000

Sounds great and labor intensive but I am willing to give it a try. Still I would to know exact measurements for half the amount. I don’t trust my math.

Thanks.

By: CJ

CJ — Wed, 23 Jan 2008 04:35:17 +0000

Well, I gave these a shot. I started out cutting the ingredients down by 1/4, since I didn’t want 100. But somewhere along the line, I was cutting stuff by 1/2 (the soda, water, buttermilk, and butter). So I’ll have to try again sometime.

I had trouble getting the dough to do a second rise – it could be because I had too much salt in it. And I have trouble rolling the dough out. That could be because I’m height challenged, and my counter is not an optimum height for me. A pasta roller would come in handy for this!

By: Nika

Nika — Sun, 06 Jan 2008 21:55:06 +0000

Ms. Glaze: Thanks! Let me know if you give it a go. If your an old-hand at baking, this should be easy. It can be a nice project between parent and child. I have my 11 year old do all the rolling out (good for her arms)

By: Ms. Glaze

Ms. Glaze — Sun, 06 Jan 2008 21:34:08 +0000

Neato! I didn’t know they could be made at home and they look much more crunch-a-licious than the boxed kind. Cool recipe!

By: An Unique Way to Make Your Own Saltine Crackers « Kitchen Addict

An Unique Way to Make Your Own Saltine Crackers « Kitchen Addict — Sun, 09 Dec 2007 14:18:20 +0000

[...] my TasteSpotting readings and I came across Nikas Culinaria’s post about how she made her own homemade buttermilk saltine crackers, the recipe itself is so unique that I just HAVE to try it!Â Yes, I do realize it involves a bit [...]

By: Nika

Nika — Fri, 07 Dec 2007 23:27:08 +0000

Laura: No, these were not tooth breakers! They actually remained sort of soft (esp if they were thicker than 1/8th inch).. I read this recipe closely and then found that it was right on about the dough relaxing once you start rolling it out. Its not like pizza dough where you are always fighting the shrink-back.. this stays flat.

Let me know how yours goes!

I can say that the cayenne was amazing .. essentially it came out roasted cayenne flavor and not so sharp in the back of the throat.. still had kick tho!

By: Laura

Laura — Fri, 07 Dec 2007 23:05:37 +0000

I love Saltines, but I’m almost afraid to make them because I’ve not had much luck in the past with (unleavened) cracker-making. Were these at all tough? My crackers have always turned out unpleasantly toothsome (read: hard as a rock), and I have such a difficult time rolling them out to an even thickness that more of them are over- and under-cooked than are “just right”.

But perhaps a yeasted cracker would turn out differently… I may give these a try this weekend after all.

Thanks for posting the recipe! I’ve really been looking forward to this one.