A recipe for Soda Crackers!
A couple of weeks ago, I went to the local cheese and wine shop to pick up some Spanish Chorizo for Paella. Evan became excited as we passed by the cheese counters, so I let him pick out one to try. He walked back and forth in front of the counters before finally pointing to one. He picked out Saint Andre.
At this point, I had never tried or even heard of Saint Andre, so I am not really sure why it caught his attention. I brought a half pound wedge home and googled what to do with it. It just so happens that Evan picked out one of the most decadent cheeses available. Saint Andre is a triple creme cow’s milk cheese with a fat content of 70-75%. Butter has 80% for comparison. It is best served on bread or crackers. I had just made a baguette a couple of days prior, so decided to try homemade crackers. These Soda Crackers were perfect for the job.
If you don’t have cake flour available, you can use all purpose flour in a pinch. More water will probably need to be added to develop the dough.
Make sure you prick the crackers with a fork before baking. I forgot and they puffed a little in the oven.
You can leave the crackers plain or sprinkle with salt and dried herbs. I left them plain since I was using them purely as a vehicle for cheese. Coarse or kosher salt, rosemary, or herbes de provence would make great toppers.
Soda Crackers Recipe
Adapted from Food and Family
- 6 tablespoons lukewarm water 105-115˚F
- 2 teaspoons active dry yeast
- 1 1/2 cups cake flour
- 1 teaspoon granulated sugar
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon cream of tartar
- 2 tablespoons unsalted butter melted
- 2 tablespoons vegetable oil
- Kosher salt
- Dried herbs
- In a small bowl, sprinkle yeast over lukewarm water. Let sit for a minute before stirring briefly. Let sit until frothy, about 10 minutes.
- In the bowl of a large food processor fitted with a dough blade or a large bowl, combine flour, sugar, salt, baking soda, and cream of tartar. Process or mix in the yeast with water, melted butter, and vegetable oil until dough comes together. If more water is needed, gradually add 1 tablespoon at a time until no longer crumbly, but it shouldn't be sticky either. Lightly knead until smooth.
- Oil a medium bowl and add the dough, turning to coat. Cover and refrigerate overnight.
- Remove bowl from refrigerator and let sit at room temperature for 15 minutes. Preheat oven to 425 degrees F. Line 2 baking sheets with parchment and lightly grease.
- Place dough on floured surface and form into a rectangle. Roll thin, into a 13x19 inch rectangle, and flour as needed to prevent sticking.
- Starting at a short end, fold the dough into thirds. Roll out again until 11x19 inches. If using, sprinkle with salt and herbs and gently roll over to help them adhere.
- Use a pastry cutter or pizza wheel to cut the dough into 2 inch squares. Place on prepared baking sheets. They won't spread as they bake. Pierce each cracker with a fork. Bake in preheated oven, turning the sheets after 5 minutes, until just beginning to turn golden, about 10 minutes.
- Turn off the oven and open the door. Allow to cool completely in open oven. Store in airtight container.