Food & Fitness

Baking Tip for Rolling Dough

Myself and a few friends (including Westwood, who has made guest post appearances here several times) from high school have started a tradition of having wine & cheese nights on Sundays, once every few weeks or so. This past weekend we had another one of these wine & cheese nights, so I made some of my favourite crackers! As I was making them, I was thinking of the little cooking/baking tips that I’ve learned over the years through trial and error. I decided to share one very important baking trick today with all of you, in video form. Please enjoy!

Cracker recipe:

What is one of your secret baking tricks? Share in the comments below!


  1. Jody - Fit at 52

    OK, YUM!!!!!!!!!!!!!!!! Crackers are a weakness for me so don’t keep them in the house but.. hmmmmmmmmmm.. 🙂

    I just saw on Dr. Oz the rosemary helps fight allergies 7 arthritis!

    My tip, let a good cook or bake make it! I am not the best cook or baker even though I make my homemade stuff… I like them but not sure how many others would! 😉

    1. Sagan Morrow

      All the more reason to make these crackers 😉 I use spelt flour and whole wheat flour, too… they’re as healthy as can get for a cracker! Oooh, just thought, they’d be good with sesame seeds mixed in… hmm.

      I’m often wary of giving people my own creations, because I know I like them but I’m never sure if other people would. It’s nice when people are open to trying new things, even if the ingredients are unusual 🙂

  2. sophia

    I tried making crackers once…I failed!!! I used a julia childs recipe, and it came out really….bad….I think I didn’t roll it well. Thanks for this video! I might try my hand at making crackers again!

    1. Sagan Morrow

      😉 I try. Need to get a proper camera. My iPhone doesn’t quite cut it…

      Have we made crackers before? Maybe our next wine & cheese should be a cracker tutorial! (On second thought… making crackers while drinking wine might not be the best idea… especially with my history of forgetting to set the timer for the oven… I wouldn’t want to make my condo all smoky like last time. Whoops).

  3. Jenny

    First, you are absolutely beautiful.

    Second, I learned that when baking, unless otherwise noted, ALL of your ingredients should be at room temperature!

    Third, maybe it’s time I started hosting wine and cheese nights.

    1. Sagan Morrow

      First, you are a sweetheart 🙂

      Second, oh my goodness yes. Great tip! Many a recipe has been destroyed in my kitchen because I used ingredients that were too hot or cold and they caused the other ingredients to congeal together… ew. And it’s especially true for using yeast in bread. For the longest time I couldn’t figure out why my bread wasn’t rising – until I started using tepid water.

      Third, if you ever find yourself roadtripping to Winnipeg, you would be welcome to join one of our wine and cheese nights! Wine and cheese nights are the best. I definitely recommend hosting them.

  4. the Bag Lady

    Loved the video, Sagan!

    And yes, temperature of ingredients is important – when making pie dough, have everything as cold as you can, but bread dough needs warmth!
    One of my baking tips is, when rolling dough for almost anything (especially if you are in a hurry), put your dough between two sheets of waxed paper that you have floured. When you have it rolled out, it’s easy to transfer to the pie plate using the bottom sheet of paper, and helps immensely in reducing clean-up! (Well, unless you’re like me and in such a hurry that the flour poofs out from between the paper and goes all over the kitchen! sigh)

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