Comments on: Rich, Whole Grain Crackers

By: Renee

Renee — Tue, 02 Feb 2010 19:56:17 +0000

If that is true, you could always omit the salt during the soaking process and instead sprinkle salt over the crackers before putting it into the oven.

By: Rachel

Rachel — Thu, 26 Nov 2009 20:17:18 +0000

Yum yum yum! These are fantastic and my son just loves them. Firm favourites of ours from now on! Cheers, Rachel from New Zealand.

By: Emily

Emily — Mon, 28 Sep 2009 14:14:26 +0000

I thought salt inhibited breaking down the phytates in the soaking process. Is that not the case?

By: Hillary

Hillary — Tue, 22 Sep 2009 17:21:13 +0000

Yummy! I have been trying to find a good cracker recipe – that seems to be all my kids eat, i want to control the indgredients in the crackers! These are delish. I used my homemade yogurt and wheat flour, I didn’t roll them thin enough but they are still wonderful and soft for little teeth. thanks for a great recipe and the pictures are awesome, it’s goo dto know what the dough looks like in the process!

By: Sara C

Sara C — Mon, 07 Sep 2009 21:16:50 +0000

I love the Nourishing Traditions cookbook and have been using it a lot lately. I’ve been wanting to try the Yogurt Dough recipe, and stumbled on to this page when looking for more ways to use this dough. I just finished baking a half recipe of the crackers, which turned out great! They’d be good with herbs mixed in too. I used most of the other half of the yogurt dough to make a quiche crust and some to make homemade pizza rolls! They were awesome! I stuffed them with proscuitto, pesto & Dubliner cheese…mmmmm! You could totally make pizza crust or calzones with it as well. This is a great, versatile recipe.

By: Jennifer

Jennifer — Tue, 21 Jul 2009 23:29:01 +0000

Has anybody tried this recipe with a sweetener for a different twist?

By: Dana

Dana — Fri, 13 Mar 2009 19:35:26 +0000

Do you think that you could use this recipe as a pizza crust?

By: Gia

Gia — Wed, 11 Mar 2009 17:15:08 +0000

Just realized with all the no kneadbread I gave been making I am soaking already!! The soaking serves the same purpose as kneading in this respect. I made some crackers, I used half starter halk milk. They came out pretty good. I will be gettting some yogurt however to make the recipe properly. But it is good to know I could use starter if need be. Thanks for all the GREAT recipes and insight!

By: Gia

Gia — Mon, 09 Mar 2009 19:22:04 +0000

Thanks! Soaking wouldn’t be problem since I am used to preparing ahead. I always have a bowl with sourdough (no knead method) proofing away. I can’t wait to try these crackers. I have been trying different cracker recipes and they all come out pretty bland. I will be making this tonight!! Have you ever tried it with starter?

By: KimiHarris

KimiHarris — Mon, 09 Mar 2009 17:34:12 +0000

Hi Gia,

No. The soaking part is just as important when store bought flour.