Polly Wolly

The first recipe I made from my new bread cookbook wasn’t bread.

It was Crispy Rye and Seed Crackers.

This may have disappointed my family (I strongly suspect their motives in giving me the book), but since the author, master baker Peter Reinhart, freely admits his own preference for crackers, I know I have very distinguished company outside the bread box.

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I was fascinated to find crackers—which I had only known as mass-produced snacks—among recipes for ciabatta, croissants and baguettes. I was further intrigued when Reinhart’s recipes introduced me to a kind of dough so completely different from anything I had worked with before.

Before many days passed, I had turned out half a dozen different batches. I fell in love with the process—and the results were incredible too. Who knew that humble crackers could be so classy and delicious?

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