View Full Version : Thinning Out Breads, Crackers!
03-03-2007, 03:25 AM
I have seen pics of peoples breads, etc. They get it so thin and nice looking... HOW?
When I have made breads I just flatten with my hand as best as I can, But they never look as nice... Do you use a rolling pin? Or some other trick???
Let me know, I want to take this stuff to the next level ! LOL!
03-03-2007, 06:53 AM
What type of bread/cracker are you talking about?
RAWvolution's famous onion bread is the hardest I think to thin out. But I manage using a spatula or the back of a large spoon.
The other crackers I've made I've never had any problems. In fact, when I first started making them, I spread them too thin.
The flax is what gels and holds it all together.
03-03-2007, 07:44 AM
Any type of breads...
I have seen pics and they're so squared and straight like a perfect cracker. I NV that, the details.
03-03-2007, 08:16 AM
I use a spatula to spread my mixture thin- then I use my pizza cutter (rolling metal wheel) to score into whatevr perfect shape I am needing. Then I scrape off the uneven portion that I have trimmed and EAT- yummy!:D
03-03-2007, 11:57 AM
Ugh! I keep doing my crackers too thin and they get crumbly! I, too, use the back of a spoon to spread into an even layer. Then I score them before dehydrating so I don't have to worry about cutting after. Perhaps you are not scoring before then trying to break them after?
03-03-2007, 12:01 PM
I start by making a big ole square shape in the center of the teflex with the dough. For most of them I get my hands wet so the dough doesn't stick to them and just work from the middle out until it's thin enough. If it's too thin or thick, I adjust by adding or taking away dough. Once I have it nice and smooth and thin, I use the pizza cutter to score it. Sometimes I wait to do this part until I flip it over. As you do it you will learn.
03-03-2007, 12:11 PM
I use an offset spatula. A read somewhere it was the best "tool" for spreading stuff. Took me a while to figure out what it was and find one, LOL.
Mine is like the long one at the top of this pic:
It works good because the whole length of it will sit flat on the dough, and you can smooth it out in one swoop. :)
03-03-2007, 10:19 PM
So I'm guessing you use the pizza cutter after its done on one side? Or what till its all the way done? And just eat the left over scrap pieces. LOL
Also, do you all store the breads and crackers in the fridge, in ziplock bags? Won't that make them soggy? Yuck!
03-03-2007, 10:29 PM
Well, I don't have scrap pieces.
I shape it in a square shape to begin with. I have an Excalibur, not a round shaped dehydrator. So just cut the crackers into rectangles or squares.
03-04-2007, 01:27 AM
I use a silcone or rubber type scraper to spread them out.
03-04-2007, 01:31 AM
I use my hand and I have a bowl of water on the side to dip into to keep my spreading hand wet for easier spreading. I like using my hands so I can better "feel" how thick or thin it is.
To get perfect shapes, once the crackers or bread is flipped over and it's still pliable, I use a pair of utility shears that I purchased ONLY for food to cut into desired shapes and then I dehydrate the rest of the way from there.
03-04-2007, 01:51 AM
Thanks Rawkin. I always get excited when you respond. hehe My rawfood goddess! hehe
03-04-2007, 02:01 AM
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