Sourdough Crisp Bread / Swedish Crackers. | Thomas Charles Mathiassen | Skillshare

Sourdough Crisp Bread / Swedish Crackers.

Thomas Charles Mathiassen, A Culinary Project

Sourdough Crisp Bread / Swedish Crackers.

Thomas Charles Mathiassen, A Culinary Project

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5 Lessons (13m)
    • 1. Introduction.

      0:54
    • 2. Scale of the ingredients and mix the dough

      2:32
    • 3. Roll down the finished dough.

      3:23
    • 4. Prepare the Swedish crackers for baking.

      3:33
    • 5. The final product & a final word from your instructor.

      2:28
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About This Class

Sourdough Crisp Bread / Swedish Crackers.

(No More Sourdough Waste)

I really hate to throw away that sourdough starter when i am feeding my starter, so i made this little tutorial on how to make Swedish Crackers or Sourdough Crisp Bread, it is really simple to make and its so delicious give it a try.

Meet Your Teacher

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Thomas Charles Mathiassen

A Culinary Project

Teacher

I have always been crazy about bread since i was a kid, my earliest bread memory was when my mother would send me to the local bakery Langhoff's bakery in Silkeborg, Denmark to pick up a freshly baked bloomer, wrapped in a piece of paper.

My mother would cut some thick slices, of the bloomer a generous layer of butter and fresh strawberry jam, i was the happiest kid in the world, to me it was magic.

When i was around 11-12 years old, i would deliver newspapers on bike in the morning before i went to school, and at the end of my route i would knock on the backdoor to the local bakery, and have a chat with the baker, exchange a fresh newspaper with a fresh Danish pastry and one day he asked me if i wanted to come and work in the bakery, to help out a bit with the cleaning of... See full profile

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Transcripts

1. Introduction.: Hello and welcome toe Online Baking Academy. My name is Charles on In today's lesson, we're gonna make some sweeties crackers. Hog Neck would ask, as we call it in Scandinavia. This recipe is super easy, and it is made with sour dough starter. So whenever you feed your sourdough starter, you don't need to do any discards. So it is really a broad societal recipe. But if you don't have a sourdough starter, you can easily leave this out. Because the Houston, the sourdough starter, is not really important for these credits. It just as a little bit extra flavor to your crackers. 2. Scale of the ingredients and mix the dough: So let's get started with our ingredients. First, we're gonna need 150 grams off dark rye flour, and then we're gonna need three gram off sea salt. Then we're gonna need 50 grand off sunflowers hits you could use pumpkin seeds. Are any other seats that your fancy and then we need 50 grams off sesame seeds, okay, 100 grand off water. And then we need 50 grand off unsold bottom, and then we need our sour dough starter, and that is 50 ground off as well. This recipe is really simple. Just scale off all the ingredients and then you makes it by hands, and it doesn't need a lot of mixing because we don't want to developed too much gloating. But now we're in this recipe were using rye flour. Doesn't have too much gluten in the first place. And I really like to use the rye flour because it has really nice flavor. I just have to come together like this, Okay, by the way, you could use like you can add some oats, rye flakes and stuff like that, if you like, and then you put this in the fridge for 15 20 minutes, just toe to set a little bit, and then we are ready toe, Roll it out 3. Roll down the finished dough.: now our Swedish crackers has been in the fridge for 15 to 20 minutes and you can see it's starting to to set a little bit of getting heart. But you don't want to make it too hard because then you can't You can't roll it down. So now I'm gonna take the door and then I'm just gonna give it a little bit of her. Not a mix, but just a little bit off. I'm gonna add some some flour toe over surface because we don't want it to stick. No, I just make it unwto my square with a flower on the top, another can gently roll it down. I mean, it doesn't matter too much because this shape off these crackers, it doesn't have to be precise or anything on. You want to roll it down to, like maybe 23 millimeters thickness depends on what you prefer, but the thing that they are faster, they become crispy in the oven. And at the same time, you don't want to make them two of them. They were easily burn in the oven. We all moved Time for them to my tray. Roll it up on this on the rolling pin. This one sticks a little bit to the table. That's okay. We're gonna repair that. And I'm not transferred my bacon tray on. If you don't have these silicone mats for your bacon place, you can use any any baking paper. If you have some some pastry cutters, you can make them round. If you want, you can cut them triangular square. All you can just begging us it is. And then you can break up your crackers after they're picked. 4. Prepare the Swedish crackers for baking.: So now we are ready. Toe, divide our crackers if you want to divide them. You don't have to What I like toe not divide them completely. Just like to to mark them up like this on. Then you can break them after they're picked. Okay. Just like that. Okay. And then I brushed them with a little bit of water. And now we can add some seeds on top. And again, you can use any any flavor or any combination you like. I'm gonna make half with sesame on the other half. I'm gonna make with with some black pepper on from Sesil. Some Maldon Flakes. No, no. Finish softies with a little bit off both my If you want you can You can add anything you want. You can probably see It's not Lindsay. You can add a little bit of rye flour Tastes really, really well, but these ones I made these for for cheese on. Yeah, this tub just works really well with cheese. So now I'm gonna put this in the oven for around 20 minutes on 192 100 degrees Celsius, and my oven doesn't have any fan, so they might take a little bit longer, but if you have a fan of and you need to keep an eye on it, so let's get it backed. So has the crackers right out of the other. Still very, very hot. So I'm gonna leave them to cool down before I start to break them up. I didn't see you bake them. So there. That's still a little bit soft, but they will crisp up as they cool off. I'm gonna transit. Um oh, my table. Then they will cool off a little faster. Actually, if you have, like, a cooling wreck, we'll be better. But I don't have that. So I'm gonna have to do with what I got. 5. The final product & a final word from your instructor.: Now they have cooled off on Let's break them up and see how it tastes. No money. Christie of mine. Sesame one over here was he just Fremont them with their with the knife. So now they're too to break up. And then I see salt on black pepper over here. And that's how homemade sado crackers. Really Crispino. Really good. But we need something else. A little bit of butter smelting, of course. A little bit off a piece. Perfect. A little snack. Really good. So that waas our little sweeties Crowder Tora. And they're really, really crispy. And they came up super nice. It's easy to my I got home and it's a perfect in between snack Oh, for your breakfast Give it a go and keep on braggin on See you next time