WHAT IS A GRAHAM CRACKER?
The graham cracker is made from coarse ground whole wheat flour. This means that the bran, endosperm and germ are all milled as well. The brown coloring is due to the fact that the flour is unbleached. Religious in nature like Ezekiel wheat bread, it was invented by Sylvester Graham in the 1830s. He was a firm believer in the evils of refined white flour and a part of the 19th century temperance movement in the U.S.A. An evangelical minister, he thought that his whole wheat cracker would repress recreational sexual urges and prevent people from going insane. Graham flour should not be confused with gram flour which is an Indian flour made from dried chickpeas.
WHERE ARE THE BEST GRAHAM CRACKERS MADE?
In general homemade will always beat out store-bought crackers. This is a simple recipe and the answer is pretty much anywhere. Check out this recipe here! While butter or shortening is used, the original recipe called for lard as the primary fat.
WHAT KIND OF FLOUR AND STARTER SHOULD I USE?
Graham flour is a requirement for this recipe. No starter is needed unless you’re going to make sourdough graham crackers.
HOW SHOULD A GRAHAM CRACKER BE STORED?
Either freeze for 3 months or store in an airtight container in a dark place for several weeks.
WHAT IS THE DIFFERENCE BETWEEN A GRAHAM CRACKER AND A DIGESTIVE BISCUIT?
While they’re similar, digestives are not sweet and thicker in size. Digestives are Scottish biscuits that were believed to aid digestion due to the presence of sodium bicarbonate.
