Cold Rise Black Bean Blue Corn Cracker

This cracker recipe is an extreme
variation on King Arthur Flour's
"Worth Their Salt: Gourmet
Soda Crackers" recipe. Their
cracker dough rose overnight
in the refrigerator and had a
clay like consistency, becaues
of its low protein Italian  (pasta)
flour.

I used all-purpose, but
only a third as much. For this cracker, 1/3 of the flour was replaced by blue corn meal and another 1/3 was replaced  by ground pumpkin seed.
Their dough almost doubled overnight, while mine carrying blue corn meal, pumpkin seed, black beans, and fresh white corn, only rose 1/4 to 1/3 in 16 hours.










The first time I made these crackers, I used blue corn meal to roll out without sticking. My crackers were to thin to rise and tasted gritty and a bit bland.

 So this time, I went for a no flour roll out. This worked OK, but once again at first I made them too thin. At 6 minutes they were crisping up but they remained very thin and chip-like. The flavor was good even if they were challenging not to burn.

 When I gathered the scraps and tried to make a few that weren't so hard to move (just shy of 1/8 inch thick) I got some to rise enough to reveal their docker dimples.The color these turned as they began to crisp was lighter than the overly thin ones.

So, smaller batches rolling out makes it easier to get the best thickness. This dough didn't move well or bake well at the 1/16 inch thickness. Even the thicker ones only rose about 1/3. The McCormick taco seasoning was a good match. Next time I think I'll use the whole packet instead of half and leave out the 1/4 teaspoon of salt.