Because there are only two ingredients;
there is, really, only one thing that can cause failure, when preparing hard tack.
That is not Knowing; what or why Hard-tack is.
The name hard-tack(from British naval slang for food) did not originate in any of the Americas and there is no real recipe.
Hard-Tack
You do not use any fat, baking powder, baking soda, sourdough starter or yeast in the making of hard-tack; because hard-tack is an unleavened product and doing so would defeat the whole purpose of having produced hard-tack in the first place.
Hard tack is NOT and never was a form of bannock and bannock never was an unleavened bread; nor is it a biscuit, pancake, or scone Really there are only two ingredient used, when making hard-tack; flour and water-salt is optional. In modern times; as when used aboard ships hard-tack is baked as many as four times, to remove every bit of moisture, It will keep almost forever.
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Hard tack antedates other forms of bread by several ages of man; it must have been Neanderthal man who first patted meal and water into a thin cake and broiled or roasted it on a flat stone near his fire. Bannock on the other hand (the name first appears in 1572 Scotland), is a leavened communal LOAF OF BREAD. Bannock is not cut into scones, which, not being a loaf, are considered to be an entirely different product.
A HARD-TACK RECIPE, for those who must have a recipe.
1 lb. flour
1/2 tsp. salt
water
Mix salt and flour, then add water slowly until a very stiff dough is formed. Roll on a floured board, until about a half inch thick. Cut into squares or rounds with a cookie cutter or an opened tin can, prick surface with a fork and bake in a hot oven until golden brown.then bake it again, again, and again.When made and properly and stored in a dry place, hard tack will keep indefinitely and is not as susceptible to insect infestation as is flour.
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