Barley crackers, the quest continues

The last batch, with a small amount of xanthan gum, was also a failure. The crackers were still too tough. For the record, here’s the list of ingredients:

1 cup barley flour
1/2 teaspoon salt
1 tablespoon oil
1/3 cup water

I let the dough rest for over 10 hours, then it needed some additional water so I added 3 teaspoons of water and mixed it well.

It took a lot of mixing to get that small amount of water well incorporated. I’m now wondering if all of the mixing is the problem. The second batch was also tough, but it also needed some water added after the resting period, with the long mixing as well.

For the next batch I’m going to use the “pinch” measuring spoon again for the xanthan gum but rest the dough for just 30 minutes before it gets made into crackers.


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