Is there a basic baker’s ratio for crackers? Not a formula with percentages, just a ratio, like bread is 5:3 flour to water, or roux is 1:1 flour to fat. I’ve searched and can find a ratio for just about every other bakedproduct on earth, just not crackers!
I’d imagine it’s flour:water:fat:salt, and you add a bit of baking powder if it’s a leavened cracker, like faux Cheezits.
I could research a dozen recipes and come up with my own, and I’ll do that if there isn’t a ratio out there, but if there is one, and you know it, please share it with me!
I’d imagine it’s flour:water:fat:salt, and you add a bit of baking powder if it’s a leavened cracker, like faux Cheezits.
I could research a dozen recipes and come up with my own, and I’ll do that if there isn’t a ratio out there, but if there is one, and you know it, please share it with me!