Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 ts Dry active yeast (1 package
Contains 2-1/4 teaspoons)
1/2 ts Sugar
1 1/2 c Warm water
4 1/2 c All-purpose flour
1 ts Baking soda
1 tb Water for disolving the
Baking soda
2 tb Plus 2 ts buttermilk
2 ts Salt
1/4 c Shortening
Salt for the tops (opt.)

"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.

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