Cracker trouble, designer grains?

12 years ago

Made crackers last night, again. Trying some new things. Adjusting the temp a bit from an earlier batch. Just want to get this perfect for x-mas gifts. The first one, herbs, worked fine but a bit brown on the edges. The next one was the spicy. Fantastic, nice spice and rich like a cross between a cheese nip and wheat thin. But the next few started smelling like poop. Like dog poo when rolling out. Very earthy and stinky.
I've started grinding my own grains half to flour and leaving a bit as a 'grainy' grain. I've got Farro, Freekeh, quinoa, chia, hemp hearts, flax,etc, all sorts of seeds and nuts. Not much care that they are 'in fashion' but i think its super they are available locally and at a reasonable cost.
Family on both sides are so loving my crackers and i hear about the ones i sent a couple years ago and want more or at least the recipe. So i'm experimenting and plan to give Danish dough whisks, some made crackers, but also a dry mix to make their own...
But the stink....i'll pay more attention with the next batch. Could it be the hemp? I've searched the net and nothing mentions hemp having such a smell. quinoa is earthy. Maybe it is the combination. Hmmm
The herb batch did not have hemp...nice rosemary and savory aroma. But does have flax and chia and some corn flour.

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Comments (11)

grainlady_ks
12 years ago
What a clever idea.... :-)

It may be the hemp. I've had problems with them when they aren't "fresh". I think the oils in hemp go "off" and degrade quickly after it's processed.

Ironically, I sometimes think peanuts or peanut butter powder can take on an "odd" smell - almost like a cigar smoke, during baking.

I've baked with pounds and pounds of chia seeds in all kinds of things over the years (I always keep at least 5-pounds in storage), and have never found them to be a problem. The oil in them is so stable at room temperature.

Is the corn flour fresh? I always mill my own to make sure the germ doesn't go rancid. I once made "corn chips" (really more like crackers) using pulverized freeze-dried corn in the batter, and it was an interesting experience. At the time, I was experimenting with making snack food using crushed freeze-dried vegetables.

Raw sunflower seeds can get stinky if they aren't fresh.

One of the simplest recipes I made was a mixture of 2-cups water and 1-cup whole wheat flour (you can use other whole grain flours if you'd like). You can add any kind of seasonings:
-1/2 t. each onion and garlic salt or powder
-1 t. salt or vegetable salt substitute
-3-4 T. parmesan cheese
-taco seasonings, sour cream and onion, powdered cheese (The Spice House has a number of them, or you can find Kernel Season's Popcorn Seasoning in White Cheddar or Cheesy Jalapeno - and maybe some other flavors - near the popcorn) Grill Mates Barbecue, Mrs. Dash Salt-Free Southwest Chipotle......

Stir the ingredients together and pour it into a squirt bottle (an empty honey bear, a mustard or ketchup bottle, etc.). Spray a baking sheet with PAM. Make a circle with the liquid mixture about the size of a potato chip, then fill in the circle with more of the mixture. The ring helps to set the size and prevent it from spreading. Just cover the surface, don't be too generous. Put the lid (or your finger if there isn't a lid) over the opening of the bottle and give it a shake occasionally to keep the ingredients in suspension.

You can sprinkle these with sesame seeds just before popping them in the oven. I also like to put Nigella and a little coarse salt in a salt mill and add a couple grinds of this on the top of the batter.

Bake at 350-degrees for 10-15 minutes, or until crisp. Check occasionally and turn the pan if necessary.

You can use this same mixture (whole wheat flour and water) and season the batter with a pinch of salt and a little sweetener of choice - maybe a shot of vanilla or other flavoring.... Bake as above and break the "chips" into smaller pieces when crisp and use it for cold cereal flakes.

The thinner the batter, the crisper the chips.
A wholegrain pancake mix would work well with the Danish Dough Whisk. \-Grainlady
sleevendog (5a NY 6aNYC NL CA)
Original Author
12 years ago
I was hoping you would chime in. Everything is fresh and kept frozen. Then ground just before.
I do 'rest' the dough overnight in the fridge. It does make a difference in the marriage of grains.
I just want this to be perfected. And i did nail the spicy one. The reason i invest in the Ozeri scale.
I'll be even more careful next time since this was so successful.
Even my husband said it smelled 'skunky/earthy/poop-ish'.
The 'scent' is gone after baking. Nice aroma in the home now of fresh baked grains.
Such a learning experience, yet a good one.
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grainlady_ks
12 years ago
By any chance are you using heartshorn or Ammonium Carbonate (aka Baker's Ammonia) in your recipes? This leavening is often used in recipes you want to be crispy (Springerle and Pfeffernusse - aka Peppernuts). It smells during baking, but it's a strong ammonia smell, so pee, not poo. Your dilemma is curious, at best.

I wonder if there is a bit of fermentation going on during the refrigeration - but that's thinking WAY out of the box.

-Grainlady
sleevendog (5a NY 6aNYC NL CA)
Original Author
12 years ago
Not WAY out at all. I though the same thing but having made these often...now using more variety of grain, something changed in the 'wet' resting. Maybe?
Both our families want the grains. Not all are 'hippie', just want the taste and the fresh.

I might get to it on saturday as the weather might keep us inside.
artsyshell
12 years ago
Sleevendog, your crackers that didn't smell like dog poop, sounded really good. They are something I've been wanting to try. Especially since so many commercial crackers use so many things that aren't good for you.
Thanks to all the posted recipes. Looking forward to trying some of them!
mustangs81
12 years ago
Cracker trouble...I thought I did something wrong!

I need to step up my baking to impress extended family members, so thanks for the cracker details.

Cathy/Florida Cracker
sleevendog (5a NY 6aNYC NL CA)
Original Author
12 years ago
I'll post further details and link an older thread...
Very easy cracker to make. The difference i am finding, is in the temp in various ovens.
How they cycle the heat on/off.
I've been pre-heating 400, then immediately turning down to 275 when they go in. I just bake a bit longer and all the crackers go back in after cooling, to further 'dry' them, with the oven off for a few hours.
Just ground some grain this morning while making coffee. (the testing i've been anxious to solve)
And made a spice mix, mustard seed, tumeric, paprika, etc....i'll add sriracha with the wet ingredients...
grainlady_ks
12 years ago
You can also finish the crackers in a dehydrator. -Grainlady
sleevendog (5a NY 6aNYC NL CA)
Original Author
12 years ago
I built a 10 tray dehydrator last August. Yes, it would work for this. I was using the convenience of holiday prep and oven heat, even the oven cycling off, shifting that tray of crackers around.

So part two.
It's a barnyard again. A tidy one. With hits of new mown hay, after a damp day.
It is now becoming somewhat pleasant. I think i was using too much ground seed and nut flours. My kitchen is looking like a science lab. That scent, and the fresh sweet pea humus.
Smells like spring! The colors! Bright green humus with chive oil and rich pale orange crispy crackers...

Next round i will leave out the hemp and flax completely. See if i miss the 'barnyard' aroma.
bettyd_z7_va
12 years ago
So interested in this. Please keep us informed of what you find caused the 'poo' smell.

Can you share more about the Ozeri scale? The only scale in my house is an antique scale that belonged to Alfred's grandmother. I've been thinking about buying a newer scale, but have no idea what to buy.

Thanks for sharing. I really want to grow more of our food and I'm learning so much from your posts.

Betty
sleevendog (5a NY 6aNYC NL CA)
Original Author
12 years ago
That was easy. I just went to my Amazon purchase list. I chose this one for its size, thin and flat...and looks...I'm a sucker for good design. Most important are the reviews. (i'd put up with ugly and just store it away,lol) The 11lb is only 22 dollars. I went with the 18lb so it can double as a scale for packages if i need it.
Recommended to be stored flat. I've never stored it. It is on my side counter as a paper weight for lists, important mail, etc. I'm using it much more than i thought. Curiosities.
Like how much final volume did the last batch of humus weigh compared to store bought.

DH want me to pay more attention during prep and amounts added. I tend to wing it.

Here is a link that might be useful: Ozeri scale 18lb.

Cracker trouble, designer grains?

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