I have been using the No-Knead dough for making crackers for the last six months or so.
I usually make a small batch. I used white bread, brown bread, rye bread, and a garlic bread.
When I am going to make the crackers, I cut the dough into little balls.
Then, with the use of a little extra flour on the counter, I run the dough balls thru a pasta machine to make long strips.
I put these on parchment paper, then brush on olive oil and sprinkle on seasonings. I have used a garlic/onion powder combo, b-b-q seasoning, taco seasoning, Montreal spice seasoning (tends to be salty and spicy), and popcorn seasonings.
I pop the strips into a 400 F oven for about 10 mintues and they are done. Great for snacking on.
I was wondering if anyone had other ideas for seasonings? I had considered using curry but shyied away from that.
If you do, send me a email to papasmurf2525@volcanomail.com.
Thank you.
Herbes de provence is nice on crackers.
you can use grated cheese 9pecorino and parmesan) along with fresh herbs (basil and oregano) and just roll them into the dough.
I live in Manitoba, Canada, so having fresh herbs is not to common, or very costly. I have used herbs ( rosemary and an Italian seasoning blend) but I have put then in the dough when making it so the flavor is infused. This was when I had made loafs of bread. Not to sure, but I didn't try it when making crackers but will give it a try.
I have also made rosemary and parmesan cheese bread, and that too I will have to try as a cracker.
Thank you.
Caraway seeds. Nigella seeds. Anise seeds, maybe? Depends on what floats your boat.
grated nut flour or chopped nuts? Black pepper, steak spice mix, crushed hemp?
flower pedals: marigold petunia rose arugula nasturtium carnation lemon orange or a colorful mixture of many?