Traditional Soda Crackers is a traditional American recipe for a classic cracker made from a yeasted dough that's also leavened with baking soda that's folded over to make layers before being cut into squares, salted on top and baked. The full recipe is presented here and I hope you enjoy this classic American version of: Traditional Soda Crackers.
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Ingredients:
1 1/2 tsp active, dried, yeast
1/2 tsp granulated sugar
360ml lukewarm water
630g plain flour
1 tsp baking soda
1 tbsp warm water
40ml buttermilk
2 tsp salt
50g shortening (or lard), melted and cooled
sea salt, to garnish
Method:
Combine the yeast with the sugar and the lukewarm water in a bowl. Set aside until the yeast has fully dissolved (about 8 minutes).
In the meantime, measure 500g of the flour into a large bowl. Stir in the yeast mixture then mix thoroughly to combine. Cover the bowl with clingfilm (plastic wrap) then set aside to rise in a warm place for between 20 and 30 hours.
The following day, combine the baking soda and 1 tbsp warm water in a small bowl. Add this to the dough in the large bowl, along with the buttermilk, salt and shortening. Mix thoroughly then add in as much of the remaining flour as is needed to form a stiff dough that is not tacky to the touch.
Turn the dough onto a floured work surface and knead for a few minutes then return to a bowl, cover with a tea towel and set aside to rest for 15 minutes. After this time, turn the dough back out onto a floured work surface and knead for a few minutes more (or until smooth, elastic, and springy to the touch). Form into a ball, place in a greased bowl then cover with clingfilm and set aside in a warm place to rise for a further 4 hours.
After this time, knock the dough back then knead for a few strokes. Now divide the dough into three equal portions. Take the first of these and flatten out as much as you can, using your hands. Place on a floured surface then flour your rolling pin and starting from the centre of dough roll out towards the edges. It will be difficult initially, but soon the dough will begin to relax and it will be easier to work.
Now roll the dough out to a rectangle approximately 6mm thick (make certain the dough is positioned so that the long edge runs horizontally in front of you. Now take the left third of the dough and fold over the centre third then take the right third and fold over the centre. You should now have a three-layered piece of dough with a seam running vertically. Give this dough a quarter turn so that the seam now runs horizontally. Now roll the dough out once more so that, once again, you have a rectangle about 6mm thick. Now fold the dough once again (as above) and give it a quarter turn so that the seam runs horizontally.
You are now ready for the final rolling. Carefully roll the dough into a rectangle between 3 and 4mm thick. Sprinkle the top very lightly with sea salt then roll over the top very lightly with your rolling pin. Taking a sharp knife cut the dough into 5cm squares and place each one on an ungreased baking tray. Pick the surface of each square two or three times with the tines of a fork then transfer to an oven pre-heated to 220°C and bake for about 8 minutes then turn the baking tray through 180— and bake for a further 3 minutes, or until baked through and golden.
Repeat the process with the remaining dough and allow the crackers to cool before storing in an air-tight tin.
