INGREDIENTS

INSTRUCTIONS

"The incomparable lightness of traditional soda crackers results from the
unusual techniques used in making them. Making soda crackers is easy, but
it takes a relatively long time. The initial rise is 20 to 30 hours, which
allows the dough to increase in volume without developing a pronounced
yeast flavor. Since the dough will ferment to some extent during this time,
alkaline soda is then added to neutralize the acids produced by that
fermentation. The dough is then allowed to rest 3 to 4 hours to relax the
gluten so the crakers will not be tough and chewy. Next, the dough is
rolled in layers. It is definitely worth the extra planning it takes to
make these crakers. If you take a few minutes to get started on a Friday
morning, the dough can have its long rest until the next day. Then you can
finish the mixing and let the dough rest again while you run your weekend
errands, baking the crackers in time for Saturday dinner. 450~ F 9 to 11
minutes In a small bowl, combine the yeast with the sugar and warm water.
Set aside until the yeast is fully dissolved, 5 to 10 minutes. Measure
3-1/2 cups of the flour into a large bowl. Stir in the yeast mixture and
mix well. Place plastic wrap over the bowl and let the dough rest in a warm
place for 20 to 30 hours. The plastic wrap keeps the dough from drying out
during this long period. In a small bowl, dissolve the baking soda in the
Tablespoon water. Place the baking soda mixture, buttermilk, salt, and
shortening in the bowl with the dough and mix well. Mix in as much of the
remaining 1/2 to 1 cup flour as necessary to form a stiff, nonsticky dough.
Knead for a minute or two and then let the dough rest, covered with the
plastic wrap, for 15 minutes. On a lightly floured surface, knead the dough
for another few minutes, until it is smooth and springy to the touch. Place
it in a large, clean, lightly oiled bowl and let it rest for another 3 or 4
hours, covered with plastic wrap. At last you are ready to roll. Preheat
the oven to 450~ F. Punch the dough down and knead a few strokes. Divide
the dough into 3 equal portions for rolling. Rolling may be difficult at
first due to the elasticity of the dough. Give yourself a head start on the
rolling by flattening the dough with your hands. Place your rolling pin in
the center of the dough and begin. Soon the dough will relax and begin to
roll easily. On a floured surface or pastry cloth, roll out to a rectangle
approximately 1/4 inch thick and position so the long edge runs
horizontally in front of you. Fold the left third of the dough over the
center third. Likewise, fold the right third over the center. The dough is
now in 3 layers with the seam running vertically. Give the dough a quarter
turn so the seam now runs horizontally. Roll out again to a rectangle about
1/4 inch thick. Fold and turn the dough again as in the first step. You are
now ready for the final rolling. Roll the dough out thinner this time,
about 1/16 to 1/8 inch thick. If desired, sprinkle the top lightly and
evenly with salt and roll over it lightly with the rolling pin. With a
sharp knife, cut into 2-inch squares and place each one on an ungreased
baking sheet. Prick each square 2 or 3 times with the tines of a fork. Bake
for 8 minutes. Turn and bake an additional 1 to 3 minutes, or until lightly
browned. Cool on a rack. Yield: 95-100.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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