Around 2010, I began having a difficult time in my office. After so many years, I was no longer comfortable with my manager. I didn’t like my job anymore, and I began to have restless nights. One of the solutions I found to relax and not to fall into a deep depression was to knead. I took baking classes. Baking with natural yeast gives you a satisfaction like few other things in the kitchen, the only problem is that the refreshment requires patience and a lot of constancy.
One of the recipes that I made most often was that of the crackers with which I “recycled” part of the sourdough advanced by the refreshment.
This recipe instead uses the most comfortable fresh brewer’s yeast. Be aware that these crackers are addictive.
Crackers
- Preparation time: 120 minutes
- Ingredients for 4-6 servings
- Difficulty: Average difficulty recipe
- Ingredients
- 250 gr or 2 cups of all-purpose flour
- 120 gr or ½ cup of water
- 25 gr or 2 tablespoons of lard
- 12 gr or 1 tablespoon of fresh brewer’s yeast
- 7 gr or ½ tablespoon of salt
- Extra virgin olive oil to taste
- Coarse salt to taste
- Instructions
- Mix the water with the yeast. Add the flour and continue to mix well. Knead it for at least 10 minutes. The dough should be very smooth. Finally add the lard and salt.
- Place the dough in a bowl. Cover it with cellophane and leave it to rise for at least one hour and a half.
- Extend the dough first with the rolling pin and then with the sheeter up to the desired thickness (I up to the penultimate notch of the sheeter). Cut the crackers of the desired shape.
- Put baking paper in a baking sheet and brush the crackers with some olive oil. Sprinkle with coarse salt.
- Preheat the oven to 400 °F. Cook the crackers until they turn golden.
Tips to ensure the success of the dish:
- Before placing the pan in the oven, I spray the crackers with a light misting of water.
- The timing of baking is indicative because each oven cooks differently.
