In my heart, this should go without saying, but Carr's Whole Wheat Crackers are the best crackers in the universe. They're hearty and thick, with a grainy crunch and flavor that's nutty and bright, almost tangy, plus a subtle sweetness to offset savory bites, like olives or cheese.
While I'm more than happy to pick up a box at the store, whole wheat crackers are super easy to make from scratch, and for me, that's a lot of fun. The homemade version tastes just as satisfying and substantial as the real deal—perhaps just a little better, because these are made with butter instead of oil.toasted wheat germ
for a more satisfying crunch. The dough is seasoned with a pinch of salt, and leavened in part with cream of tartar and baking soda, plus baking powder for a little extra oomph. Along with the aforementioned butter, those dry ingredients are blitzed up in aButtermilk provides lactic acid that mimics the tanginess Carr's Whole Wheat Crackers get from malic acid—technically, it's part of their leavening blend, but the by-product is pleasantly sour, like green apples.
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