Sunday, November 30, 2008
I Spy Mickey in the Rye
With all the baking these past few weeks -- and more to come -- I was glad that the deadline was extended for this month's chance to bake with the BBBs (aka Bread Baking Babes). The time-consuming part was creating the rye sourdough starter from scratch.
Gorel, of Grain Doe, was the hostess this time around, and she chose a Swedish specialty, Rosendals knäckebröd, a yeasted cracker that requires some of that aforementioned rye sourdough starter.
My starter began as a very stiff dough, and I began to wonder if it was progressing correctly. Thanks to comments from Natashya and Tanna, I didn't give up hope, and indeed, it turned into a nice tangy, soft dough. Luckily, the cracker part of the recipe doesn't take long, so last night I was able to play with and bake my crackers. Some have crushed anise seed on top, one has black sesame seeds, and another has Kosher salt. Each batch took a different amount of time to bake, which is most likely due to the varying thickness of the rolled-out dough.
I got to play with cookie cutters, too, which is always fun.
One little guy got nice and puffy.
And for my morning snack today, I melted some Havarti cheese on top. Yum. I can see more Havarti/cracker snacks in my future.
Thanks again to the Bread Baking Babes and Gorel for a delicious challenge. Recipes can be found on Gorel's blog.