For my first attempt at homemade crackers, I made the Crispy Rye and Seed Crackers from Peter Reinhart's Artisan Breads Everyday book. I had been SO looking forward to these crackers: they looked earthy, crunchy, salty ... just good for you and good to eat!
Well, they are good for you - but mine weren't so good to eat! The dough was almost the texture of modeling clay to me. Very thick. But I managed to roll it out thin and cut it into diamonds with a pizza cutter. Into the oven. And then I committed my all-to-often baking sin. Two minutes too long. I peeked when my timer beeped, and decided the crackers needed a couple more minutes. Returned probably four minutes later and pulled them out. Golden brown and crispy. And of a slightly burnt taste. Sigh.
Frustrated, I rolled out the second half of the dough. And in a state of over-concern I underbaked this batch ... probably about two - four minutes too short! So, they just weren't as crispy. And with all the seeds and stuff, I think these crackers really need that dry CRUNCH when you bite. Sigh. Again.
Eli wasn't too crazy about all the seeds. We both liked the garlic salt that I sprinkled on top as an added salty flavor. Instead of trying these again, I am going to make the Sourdough Crackers on HomeJoys for my next try. Hoping to find a winner that suits us!