Sourdough without a recipe.

The sourdough has become so much a part of my life that now it's hard to remember a time without it.  But if I do think back, I remember the sinking feeling that I would never master it, that I would continually have too much waste (or rather discard), and never really have something that I would be proud to share.  Working with things continually is the best education, and my daily walk with sourdough has taught me so many things.  Deep things like patience, scientific things like the power of leaven, and superficial things like the cosmetics of slashing.  There are probably one hundred other things - it's been a very well-rounded education to be sure.

Just when I think that I should delve into new technique or hydration, branch out into other grains or even tackle something gluten-free just for the sake of learning, sourdough has other more basic things to teach me.  My confidence in my own intuition is sometimes lacking, and these past few weeks that leaven has showed me that I know more than I think I do.  It has given me baking confidence.

sourdough cracker

In efforts to entice my husband to healthier snacking, I've taken to more scheduled cracker making.  I've made them pretty much the same way for a very long time, more or less using this recipe.  I don't know when I stopped looking at the actual recipe, and just starting winging it, casually spooning in room temperature coconut oil and usually forgetting the salt by accident, adding whatever flour is handy.

Sometime after my Tartine #3 book came, I oogled Chad's gorgeous windowpane-thin "crackerbreads", but wasn't so enthusiastic with the way his recipes were written.  And meanwhile, I had made crackers with the 80% hydration starter that I base my bread on.  It seems less water in the cracker dough to begin with helps in the rolling out, and I was finally able to run the dough through my pasta machine without wondering why I bothered with the big mess.

Just a couple of weeks ago, I stumbled onto my new preferred method, a foolproof way of easier crackers, without any waste or as much mess.  To whatever measure of 80% starter I have to use, I mix in a few spoonfuls of room temperature coconut oil and mash it with the back of a spoon as best I can.  Then, I mix in flour until a nice dough forms, and try to remember to put in a heavy pinch of salt too.  I knead this by hand on a bare countertop for several minutes, rolling the dough strongly with my palms to melt any little bits of coconut oil that is still solid.  I might notice it needs more flour, but I try not to add too much - figuring that like pasta and tortillas, a cracker is most tender and delicate with less flour instead of more.  Then I let it rest for 8-24 hours before running through the pasta machine.

Instead of cutting the crackers into little diamonds, I started baking them in whole sheets and instead of brushing them with olive oil and sprinkling with salt, I sprinkle them first with (kosher) salt and then spritz them water to help the salt to stick.  I bake them at 350 until golden or dark golden brown depending on what other things are going on around me.  After cooling thoroughly, I break them into rough shards and store them in glass jars.

(To make my 80% hydration starter, I follow Ken Forkish's ratio in Flour Water Salt Yeast.  For 2 loaves of bread I've scaled it down to this:  50 g. 100% starter, 50 g. whole wheat flour, 200 g. ap flour, and 200 g. 95 degree water.  I mix it about 6-8 hours before building bread or cracker dough.)

sourdough "cracker"
They bake into brittle thin sheets, and depending on how long I've let the dough rest they can have a nice sour tang to them.

Yesterday, I mixed up enough 80% starter for 3 loaves although I was only going to make two.  When I set to working the bread, I also mixed up some cracker dough.  By this morning, the dough had risen out of the container signaling both the well-fed nature of the culture and the how-can-it-finally-be-spring feeling of warmer outdoor temperatures.  I knocked it down a couple of times, and it kept growing back - and then I had the idea of making it into flatbreads for lunchtime.

I mixed up some mid-eastern inspired spice mix based on the msemmen from Artisan Bread in 5 Minutes a Day, and pinched off a few ping pong ball sized pieces of cracker dough.  I rolled them the same way I did the msemmen, and baked them several minutes per side in a cast iron skillet.

sourdough flatbread

They were crunchy in some places and soft in others and perfectly spicy.  I realized that I'd forgotten the salt in the cracker dough, so I sprinkled more on top and pressed it in.  I don't know why it's so hard for me to remember that lately; I have stopped the practice of nibbling a small bit of raw dough, and I think I need to take that back up.

I'm not sure how well these would keep - but given how simple they are to make on demand you wouldn't have to worry about that I suppose.  Instead of letting the dough rise at room temperature after mixing it, it might be a good idea to refrigerate it right away.  I'm assuming that instant flatbreads could be yours for the next 48 hours before the yeast tires.  If you were to bake the breads more thoroughly, say on a pizza stone, and let them crisp up fully, their keeping power would increase.  But I say make and eat liberally on demand.  There aren't nearly enough breads eaten directly from pans, moments after baking transforms the raw dough...

sourdough flatbread
Perfect eaten with feta, chile olives, and some delicious homemade yogurt my friend Mary gave me: I added a little of the msemmen spice mixture to it.

The sourdough is a teacher, always providing me lessons in life and good eating.  When I work with it, I often think back to a conversation more than 20 years old that I can't quite remember.  My Gram was the first to tell me about capturing wild yeasts, though I'm not sure she ever used it to bake wild yeast bread.  That day she told me about trying to find a favorable culture by leaving a piece of bread out in the woods is like a dream at this point, I remember where I was in her house when she told me, and I remember conjuring exactly where in the woods she was placing that slice of bread, just past the edges of her sprawling garden.  Like a dream, I can't quite put a finger on any more detail than that and I wonder about it all the time.  Is it in my blood to be so curious about natural cultures?  Did the wild yeast also have lessons for my Gram long before I ever would have suspected it had lessons for me?  Either way, it has turned from a unknowing teacher to a carefully chosen mentor, one I respect deeply, and one I hope to continue learning from for the rest of my life.

Sourdough Surprises August 2013: Crackers

I was kind of glad that the Sourdough Surprises item-of-the-month was crackers.  I think I've consistently made sourdough crackers ever since I started my sourdough starter, in September of 2010.  In those early days of sourdough experimentation, I was obsessed with finding ways to use up my discard starter - probably because I had so much of it in the beginning.  It took me some time to be more efficient with my feedings and management of my fledgling starter, and pancakes and crackers became a staple part of my kitchen life.

sourdough crackers.

The recipe I first found for sourdough crackers is still the one I use most frequently.  I've gotten so good at making them that I rarely even measure, I just mix them up according to feel - and they always turn out good.  I always let the dough rest for at least 7 hours (making them a fully cultured snack with reduced phytic acid in the grain), but usually it ends up being a whole 24 hours.  On occasion, I've let the dough sit in the fridge for a couple of days before getting around to rolling them out, and that works too, though remember that you need to allow an hour or so for the dough to come back to room temperature before rolling it out.  The longer resting times make for crackers with a little more tang, but that is fine with me.

sourdough crackers.

My best advice making these is to invest in a silicone baking mat.  I found mine for a well-spent $11 at a restaurant supply store, and I can roll the dough out directly on it without bothering with wrinkling parchment.  I use this pastry roller, which was another rummaged gift of that bread genius, ex-boyfriend's mother.  She really was an inspiration to me in the baking department, and I like having little remembrances of her in this tool I use so often.

I've made these crackers with all sorts of flours, but prefer them best with plain old whole wheat.  I've also made them with both butter and coconut oil (and olive oil too, if memory serves), but I like coconut oil the best.  When I have quite a lot of discard starter I'll make a double batch; I've found that for a single batch I can fit exactly half of the dough on the silicone baking mat, so double batches take me much longer to bake.  I really need to invest in another baking mat to bake more efficiently.  Meanwhile, I try to schedule my cracker baking when I have something else to go into the oven as well.

sourdough crackers.

  • 1 c. discard sourdough starter (any hydration seems to work fine)
  • 1/4 c. melted coconut oil (or butter, olive oil) (if the coconut oil is spreadable consistency, I sometimes don't even melt it)
  • 1/2 t. kosher salt, plus more for top
  • 1/2 - 1 c. whole wheat flour
  • olive oil for brushing the tops
Combine starter with coconut oil and salt and stir well to combine.  Begin to add whole wheat flour, starting with 1/2 c., and stir or use your hands to start kneading it in.  Continue adding enough flour to create a sturdy dough that is smooth and not sticky, but don't add so much as to make it dry.  Form the dough into a ball, place in a clean bowl, and cover well with cling wrap.  Let stand at room temperature for at least 7 hours before rolling out into crackers, or storing in the fridge for up to 2 days.

Preheat oven to 350.   Divide the dough in 2 pieces.  Working with the first piece, roll the dough as thin as you like, I like to make the amount of dough fit the entire sheet pan - which makes them very thin (1/16").  I like to roll on a silicone baking mat as I described above, but you can roll between two sheets of parchment paper.  Use a pizza cutter to slice the crackers into squares or rectangles, and transfer the sheet to a baking pan.  Using a pastry brush, brush the top of the cut crackers with olive oil and sprinkle with additional kosher salt.  Bake for 20-30 minutes depending on the thickness of your crackers.

sourdough crackers.

 I have also tried adding a few spices to this dough, or just to the tops prior to baking... but really none of those experiments stand out.  I just like these as plain crackers, to munch on their own or with thin slices of cheese.  They also keep an amazingly long time - if they don't disappear first.  I store them tightly sealed in quart size canning jars.

round sourdough crackers
 I have cut fancy shapes from them, but it takes a bit longer than just cutting squares or rectangles...

sourdough cracker ends
...but then I just baked the ends right next to the rounds so I didn't waste any dough (and didn't take too long transferring them to another pan to bake).

I'm really looking forward to seeing what other group bakers used for recipes!  While I do truly love this recipe, I could stand to break out of my mold.  But if I could ever recommend a single quick and reliable recipe to use up a cup of starter (and that is fully cultured to boot) this is definitely the one.

Crackers & Dips: Ivy Manning's Latest Book (And Giveaway!)

Ivy's Skinny Mints

When I think about Ivy Manning's new book, I can't believe that I've been looking forward to seeing the final result since October of 2011.  Time seems both to linger and fly in waves, and looking back over the amount of time that has passed since I first became acquainted with Ivy and was welcomed into cookbook testing with vigor seems oddly surreal.  

Ivy and I have never met; we were introduced online by another online friend who I have actually met in person, Deena Prichep.  Last Thanksgiving, I looked forward to an evening dinner with Ivy as she visited her homeland of Wisconsin, but an unfortunate flu plagued her (and I was iffy about eating, being newly pregnant) and the opportunity slipped by, drowned under the weight of even more passing time.  The good thing about this passing time is that I know Ivy and I will one day finally sit down to supper together, and when dark days hit, I think about this with great anticipation.

I read a lot of cookbooks.  Some year, I should actually keep track and write them all down.  I've talked about this before, how my library was my greatest resource when I was somewhat economically challeged this past year. Kind souls have somehow graced me with copies of books found in thrift shops or book sales, even the occasional author sent me a review copy of a new work I really wanted, when even those $13 meager dollars sent to Amazon were going to be a stretch.  Good things have a way of making themselves available to those who really appreciate it I think...
Amaranth Crackers with Cheddar and Pepitas served with Roasted Tomatillo and Avocado Dip
 (Photo courtesy of Chronicle books.)
While things on the personal finance front are finally looking up, my bookshelves could quickly grow heavy with new titles that are worth owning, and Ivy's newest book is definitely among them.  Crackers & Dips:  More than 50 Handmade Snacks is a DIY foodist's dream: and I should know, because I got to make and taste firsthand quite a lot of the contents.  The books that usually find permanent residence in my house are the ones that I grab not only for inspiration, but because I know that the recipe will work on the first go - if I'm making it for the 20th time, or just last minute for company.  The other necessary criteria for cookbook ownership is beautiful design, and this book is also beautifully photographed and illustrated, a unique combination of photography (by Jenifer Altman) and chalk drawings (by Kristina Urquhart).  There might not be a better book suited for both gift-giving and practical use!  Every recipe in this book is going to work for you, for snacking, appeasing the kiddos, gift giving, or party-going.

A School of Fish Crackers (Gluten-Free!)
(Photo courtesy of Chronicle Books)

I decided that to celebrate the release of this book, I'd make one of the crackers that I didn't get a chance to test: the Skinny Mint Chocolate Grahams.  Billed as a dessert cracker, these would remind you of a much tastier version of the classic Girl Scout classic.  And after reading this article on the suspect ingredients in them, I feel all that much better to have a really good DIY version!

I love baking by weight, since it is much faster than measuring all the ingredients traditionally, and is more consistent.  This book has metric weights for all of the ingredients listed. I know that when doing my portion of the testing, I double checked the volume to metric ratio, so even if you bake by volume, you can be assured of a good result.
Skinny Mint Chocolate Grahams (Ivy Manning, Crackers & Dips: More Than 50 Handmade Snacks)
  • 14 T. (200 g.) unsalted butter, at room temperature
  • 1/2 c. (100 g.) sugar
  • 2 T. honey
  • 1 1/2 t. peppermint extract
  • 1 1/2 c. (185 g.) all purpose flour
  • 1 c. (130 g.) whole wheat flour
  • 1/3 c. (30 g.) unsweetened cocoa powder
  • 1 t. baking soda
  • 1/2 t. fine sea salt
  • 1 c. (170 g.) bittersweet chocolate chips
  • 1 t. canola oil
Preheat oven to 350 f. (180 c.).

Line two baking sheets with silicone baking mats or parchment paper.  In the bowl of an electric mixer or in a large bowl using a handheld mixer, beat the butter, sugar, honey, and peppermint extract together until fluffy, stopping occasionally to scrape down the sides of the bowl.

Sift both flours, the cocoa powder, baking soda, and salt into a medium bowl.  Add the dry ingredients to the butter mixture and mix on low speed until the mixture forms moist crumbs; do not overmix.  Gather up the dough with your hands (it will come together when squeezed), and divide the dough into two equal-size pieces.  Form each piece of dough into a rectangle measuring 4x6 inches, cover in plastic wrap, and refrigerate for at least 30 minutes and up to 2 days.

Place a piece of parchment paper on a work surface and lightly dust it with all-purpose flour.  Place a portion of dough on the paper, dust it with flour and place a piece of plastic wrap over the dough.  Roll the dough out until it is 1/8" thick, picking up the plastic once or twice to make sure there are no creases in the dough.

Cut the dough into the desired shapes using cookie cutters, and use a lightly floured spatula or bench scraper to transfer the crackers to one of the prepared baking sheets; reserve and chill the scraps.  Prick each cracker a few times with a fork or comb and bake until they are crisp and smell chocolaty, 10-12 minutes, rotating the sheet once from front to back while baking.  Transfer the crackers to a cooling rack.

While the first batch of crackers is baking, repeat the rolling and cutting process with another ball of dough; the chilled scraps can be re-rolled once.

In a small microwave-safe bowl or a double boiler, melt the chocolate chips until smooth.  Remove from the heat and whisk in the canola oil.  Using an offset spatula, spread about 1/2 t. of the melted chocolate mixture over each cracker and place them on a baking sheet.  Refrigerate the graham crackers until the glaze is set, about 30 minutes.  Once the glaze has set, store the crackers in an air-tight container in the refrigerator for up to 2 weeks.

Ivy's Skinny Mints
Ivy's Skinny Mints

In my whole foods kitchen, I successfully substituted sucanat for the sugar, and olive oil for the canola.  I also like to roll out the crackers directly on a silicone mat with a piece of plastic wrap over the top.  I found that I didn't need to use any additional flour that way.  I also cut the crackers into squares in part because I was a bit lazy, but also because there is less waste that way.  And besides, that way I get to nibble every ragged edge of chocolate mint graham cracker myself.

Ivy's Skinny Mints

So now for the fun part:  I was given a copy of this book to giveaway!  This is the first giveaway that I've had that didn't contain something that I made myself (Pomegranate Jelly or Candied Jalapenos), or something that I bought to giveaway (WMSE Rockabilly Chili Cookbook).  Historically, I am a small blog with a dedicated readership, so your chances to win this beautiful book are very good.  I wouldn't mind if you share the post and the word about Crackers & Dips with your friends however, because I know they would appreciate a homemade batch of crackers too.  To enter, just leave a comment below before midnight next Friday, May 17th.  I'll choose a winner using a Random Number Generator on Saturday the 18th, and post it here and on the CakeWalk facebook page.

I'll leave you with the image of my favorite recipe from the book:  another dessert cracker made with rich olive oil, orange blossom water and aniseed.

Spanish Olive Oil Tortas
(Photo courtesy of Chronicle Books)

This recipe is alone is worth the cover price, especially when you consider that a gourmet, wax papered bag of pretty Ines Rosales crisps costs quite a bit in specialty food markets... and isn't it so much better to make it yourself anyway?

Congratulations to Ivy Manning on a gorgeous accomplishment!

Disclaimer:  I did receive a copy of this book for review, and another to giveaway.  My opinions of this book are my own, well deserved, and are not embellished!

Daring Baker Challenge February 2013: Crispy Rye Crackers

Sarah from All Our Fingers in the Pie was our February 2013 Daring Bakers’ host and she challenges us to use our creativity in making our own Crisp Flatbreads and Crackers!

 Reinhart crackers.

Crackers are kind of near and dear to my heart.  Over the recent years, I've made more of them than ever before, in part because I was honored to be a part of recipe testing for a cookbook all about them!  The book Ivy Manning wrote called Crackers & Dips, is available now for preorder (the release is scheduled for early May), and you should definitely drop it into your cart right away, because I can tell you that the recipes are all solid additions to your kitchen DIY repertoire. 

More than a year ago I wrote about testing for Ivy, and my post included a recipe for crisp rye crackers that didn't make the cookbook cut.  I also mentioned that of all the things made at home, crackers are some of the things that impress people most.  For not a lot of effort, you have truly extraordinary (indeed nearly professional) results - results that don't include ridiculous amounts of fake ingredients or preservatives, and that keep a surprisingly long time if baked crisp and stored airtight.

Already a seasoned cracker producer, I decided to make a recipe straightforward that I'd never made before for the challenge this month, one that belongs to Peter Reinhart and also includes rye flour.  They are wholesome and slightly sweet, with good amounts of pumpkin and sunflower seeds.  I meant to get around to making a version with a bit of sourdough starter, but that will have to be on the future docket as time got away from me.

Reinhart crackers.

Reinhart gave both weight and conventional measurements, I haphazardly threw these together a couple of days before I baked using a combination of the two methods.  Resting in the fridge makes the dough easier to handle, and deepens the flavor slightly.  I'd wager it is better treatment of the grains as well, akin to soaking them.

Crispy Rye Crackers (very slightly adapted from Peter Reinhart, Artisan Breads Every Day)
  •   1/4 c. (42.5 g.) sunflower seeds
  •   1/4 c. (42.5 g.) pumpkin seeds
  •   3 T. (28.5 g.) flaxseeds  (or use 28 g. flax meal)
  •   6 T. (56.5 g.) sesame seeds
  •   1 1/4 c. (227 g.) rye flour
  •   1/4 t. kosher salt
  •   2 T. olive oil
  •   1 T. honey (or agave nectar)
  •   3/4 c. (170 g.) water, room temperature
  •   egg white wash (1 egg white beaten with 2 t. water) (optional sweet wash, noted below)
  •   mixed seeds for garnish  (I used poppy seed)
  •   kosher salt for garnish
In a spice or coffee grinder, grind sunflower and pumpkin seeds in pulses to make a powder or "meal" of them.  Separately, grind the flaxseeds - unless using flax meal.

In a large bowl, combine the seed, powders with the sesame seeds, rye flour, salt, oil, honey, and water.  Stir with a sturdy spoon until a dough comes together, then turn out onto a lightly floured (rye floured) surface a knead a few times to incorporate everything well.  The dough should be a bit tacky but not sticky.  You can roll and bake them right away or put the dough into an airtight container and let it rest in the fridge for up to a week.  It can also be wrapped well and stored in the freezer for a few months.

When ready to bake, preheat the oven to 300 degrees.  Divide the dough into 3 or 4 parts.  Between sheets of parchment paper (or better, on a silicone baking mat), roll one part of dough as thin as you are able, about 1/16 inch thick.  (I like using a silicone mat with a pastry roller.  If using parchment or rolling conventionally, you may need to use a bit of flour to keep the dough from sticking.)

Using a pizza cutter, cut the crackers into your desired shape, I like diamonds that I don't bother to separate to eliminate any trace of waste.  Brush well with egg white wash (or sweet wash of 1 T. honey or agave beaten with 3 T. water), and sprinkle with a seed garnish and kosher salt.

Bake for 25-35 minutes, until the crackers are mostly crisp.  Remove the pan from the oven and let them cool for several minutes.  If you see some of the edge crackers done more thoroughly, remove them from the oven first and continue baking the rest until they are crisp.  (The crackers will firm up even more as they cool.)  If you bake the crackers, cool them, and then discover they are not quite crisp, return them to the oven for several minutes until they firm up.

Cool the crackers completely, then store airtight in glass jars where they will keep for at least a week, but probably longer.

Reinhart crackers.

I was surprised that both of my boys loved these and happily ate them with cheese.  I liked their nutty flavor, handsome appearance, wholesome snacking quality, and keeping power.  They are a great thing to reach for when packing a lunch or needing a snack.

Be sure to check out the Daring Baker website for more cracker recipes, and the Daring Baker Blogroll for more participating bakers and inspirational cracker ideas!

Daring Baker's Challenge July 2012: Crackers

Our July 2012 Daring Bakers’ Host was Dana McFarland and she challenged us to make homemade crackers! Dana showed us some techniques for making crackers and encouraged to use our creativity to make each cracker our own by using ingredients we love.

rosemary walnut crackers

I was happy with the challenge type this month, since I am still trying (trying hard) not eat so many sweets after a very sweet beginning to July. (You might have noticed that I bowed out of the challenge last month, which was the Battenberg Cake.) I have made thousands of crackers of different types over the past few years, even helping to test a recipe book of them that will be coming out next Spring, so I decided to pluck a type of recipe from our challenge that I usually don't make: icebox crackers. I made it as written, unaltered, and they were delicious.

Like the cookies of the same name, icebox dough is formed into logs, chilled in the fridge or frozen, and then baked off on demand. I actually need to revisit this type of butter-based cookie, since I had forgotten how nice it is to simply slice, bake and serve. I served these as the appetizer to the dinner I've written about in the last two posts, the dinner that seems to continually keep on giving, since I stashed one of the two logs of this cracker dough in the freezer for another day as well.

sliced crackers

I got a 2-year aged white cheddar for these crackers, from Wisconsin of course, and the flavor was very good - especially with an array of jams and jellies spread thickly over the tops of them. My favorite preserves with this cracker were the tart cherry jam and concord grape with rosemary. For some reason, I can not have enough rosemary! The 3 of us polished off all but 2 of the 26 crackers I baked just before dinner (and just before baking my dessert). I would suspect if you fancy a salty, elegant cracker, you would find them disappearing quickly as well.

rosemary walnut crackers, unbaked

I had to bake the crackers at least 10 minutes longer than the recipe suggested. (I baked them one tray at a time in the center of the oven, and found the time to be consistently longer with both trials.) You might try turning up the oven heat by 25 degrees and keeping an eye on them. Aim for just browned crackers around the edges that don't feel soft at all in the middle.

I also made these by metric weight.

Rosemary Walnut Crackers
(Garde Manger: The Art and Craft of the Cold Kitchen)
about 48 crackers
  • 1/2 cup (1 stick) (115 g/4 oz) butter, well softened
  • 2 1/4 cups (225 g/8 oz) grated aged cheddar cheese, firmly packed
  • 1 cup plus 3 tablespoons (190 g/6oz) ap flour
  • 1 t. (5 ml) (6 g) salt (you may be able to omit if the cheese is very salty)
  • 1/2 cup (60 g/2 oz) finely chopped walnuts
  • 1 T. (1 3/4 g) finely chopped rosemary

Combine butter, rosemary and cheese in a large bowl and beat well by hand (or with hand mixer, or in a stand mixer). Add flour, salt and nuts, and stir to combine. (If the dough is much too crumbly, add a tablespoon or two of water.)

Form the dough into two logs, wrap tightly in cling wrap, and refrigerate for at least one hour and up to several days. (Can freeze for several months.)

Preheat oven to 325, and line a sheet pan with parchment paper. Slice the crackers to 1/5 of an inch (5 mm - and yes, I did measure them), and place 2 inches apart on the baking sheet. Bake for 15-20 minutes until golden brown, and eat immediately. Store any leftovers in a glass, air-tight container in the refrigerator, where they will taste good for a few days. They are best just after baking, however.

rosemary walnut crackers

The Daring Kitchen site will have the other recipes from the challenge this month. Alton Brown's Seedy Crisps made the list; they remain one of my favorites. A few other favorites from my own kitchen experimenting are the Gluten Free Multigrain Cracker, the slightly time consuming Sprouted Grain and Poppy Seed Crackers, perfectly grahamy Vegan Graham Crackers, and ultra crisp Ivy's Swedish Rye Crackers.


I do really love making crackers, and I know I've said it before that nothing made at home makes people as impressed as them. For such a small time investment, you can enjoy something really singular in flavor and texture, and so many of them pair so well with things culled from the canning shelves!

Find the other Daring Baker Cracker Challenge recipes here, and the blogroll of other bakers here. Thank you to Dana for great challenge, and the inspiration to make more things icebox!

spent spoons