What is the difference between oyster crackers and saltines

Some companies make round perfectly puffed crackers which strongly resemble shelled sea creatures. The crackers are very crisp and crunchy by tradition, and some versions have small holes which make them look like tiny quilted pillows. Other oyster crackers may have crimped edges, and all versions have a rich, buttery flavor. The crackers are also usually dusted with salt.

Crackers have been made for centuries in numerous countries all over the world, and countless recipes for crackers were undoubtedly brought to the New World by settlers in the Americas. The origins of the oyster cracker appear to lie in , when a man named Adam Exton introduced the crackers to Trenton, New Jersey.

At first, only one baker picked up the trend, but others quickly followed suit when they realized the popularity of the small crackers.

The Northeastern US continues to be associated with these crackers, and several area companies continue to make the crackers for export around the United States.

Leavening agent, substance causing expansion of doughs and batters by the release of gases within such mixtures, producing baked products with porous structure. Such agents include air, steam, yeast, baking powder, and baking soda. Sourdough is an old form of bread leavening. Baking soda is a leavening agent used in baked goods like cakes, muffins, and cookies.

Upon activation, carbon dioxide is produced, which allows baked goods to rise and become light and fluffy 1. Levain, or levain starter, is a leavening agent made from a mixture of flour and water and used to bake bread.

The flour and water mixture takes on the wild yeasts in the air, and ferments. Most recipes for sourdough starter instruct bakers to throw out half of the starter mixture at least once during the initial process.

After the initial start-up period, a regularly refreshed starter can be used to make bread. Sourdough is a stable culture of lactic acid bacteria and yeast in a mixture of flour and water. Broadly speaking, the yeast produces gas carbon dioxide which leavens the dough, and the lactic acid bacteria produce lactic acid, which contributes flavor in the form of sourness.

After biting into their newly baked bread, recipes they had been making in the France had turned sour. Yet, somehow they realized that they liked how the bread tasted — they struck culinary gold of sorts. Thus the name of the bread became sour dough. So, I ate a lot of saltines. My parents must have foreseen my personal values and standards from an early age. After all, what do those junky snacks all have in common?

What an achievement! The saltine was the first cracker to be leavened with baking soda. It was invented in by F. Sommer and Company, a company based out of Missouri. Well, most restaurants serve a plastic-wrapped packet of two saltines with soup. The idea is that you crumble or dip the saltine into the soup, making it perfectly water-logged and delicious.

I have fond memories of this treat from my glutenous days. The saltine has a hexagonal cousin, the oyster cracker. These babies are also often made by Premium, the same company that makes most saltines in the US, and are often served with soups. Do not be fooled. Oyster crackers, while similar, are a far inferior, unquadrilateral product. In other words, they need to back the fuck off the territory of the saltines — the soups of America deserve the best.

Saltines are also often recommended to people with stomach viruses. They are extremely bland, and are very easy on the digestive system. Also, delicious, but usually only on the way down. Additionally, there exists something called The Saltine Challenge. The goal sounds simple — eat 6 saltines in 60 seconds without drinking anything.