Comments on: homemade yogurt & spelt crackers

By: Jenny

Jenny — Thu, 18 May 2017 23:51:46 +0000

In reply to Alisa. You could try and let us know how it works out.

By: Alisa

Alisa — Thu, 18 May 2017 23:35:24 +0000

Would this recipe work with whole grain wheat or all purpose white flour?

By: Jenny

Jenny — Fri, 06 Jan 2017 19:17:59 +0000

In reply to Tiffany. I haven't tried that, but you could give it a go and let us know how it does.

By: Tiffany

Tiffany — Fri, 06 Jan 2017 16:32:05 +0000

Can this dough be frozen?

By: Cameo

Cameo — Wed, 20 May 2015 16:29:37 +0000

This recipe seems quite adaptable. I use the King Arthur master weight chart (http://www.kingarthurflour.com/recipe/master-weight-chart.html) for a starting measurement for different flours and adjust accordingly for subsequent batches. In the future, I'll be trying out other fermented milk options and flour and seasoning combinations. I can hardly wait! Thanks for such a fabulous template, Ms. Jenny!

By: Cameo

Cameo — Wed, 20 May 2015 16:14:13 +0000

In reply to lynne. I just made two successful half batches using raw milk kefir/sprouted hard white wheat flour and raw milk kefir/rye flour. I did neglect to brush them with butter though.

By: Shannon

Shannon — Sun, 22 Mar 2015 03:47:54 +0000

Can I use Fage Total Greek Yogurt? It is okay to leave this sit out for 24 hours? I am new to this so I apologize but how can this be okay to eat with yogurt sitting out all night 🙂

By: Sharon

Sharon — Wed, 18 Mar 2015 16:54:50 +0000

Oh my goodness! These are great! I had a cup of Einkorn flour that I had already ground, so I made 1/3 of the recipe with Einkorn and raw milk kefir, using only a wooden spoon to mix together. I left this for approximately 12 hours. I used a generous 1/3 of the amount of butter which I kneaded in with my hands. Since Einkorn can be sticky, I placed the mixture on parchment paper, put more paper on top of it, then flattened out first with my hands, then with a rolling pin. I cut with a pizza cutter, then placed each square onto a baking sheet. I flattened again any thicker ones, then brushed melted butter on. I baked on a stone sheet, so the crackers took 8-12 min. I got out a few crackers at a time depending on the brownness. After the crackers cooked, I sprinkled some with dried herbs.

For a sweet wafer, you could probably add honey or other sweetener to the mixture or sprinkle with cinnamon and sugar after baking.

These are delicious and easy! Thanks for another great recipe!

By: Robert

Robert — Tue, 17 Mar 2015 15:11:54 +0000

Jenny,
You must have the patience of a saint. 😉

By: Eat Already!

Eat Already! — Wed, 04 Feb 2015 23:50:44 +0000

Baking tonight. Used sprouted spelt grain, milled at home to medium fine and home made goat milk yogurt.
They are looking good. I added turmeric and some seeds. Thanks!