Mrs. Hittle

March 30, 2010 at 12:08am

i've never heard of yeast crackers! This i must try. What's the distinctiveness of the Italian-style flour? Is there a good substitute? The Italian-style flour is simply easier to roll, and makes a crisper cracker due to its lower gluten content (8.5% protein). Substitute pastry flour or another lower-gluten flour if you like; or simply accept that it'll take you a few stages to roll the dough, since with higher protein flour you'll need to let it rest a couple of times for the gluten to relax. PJH
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