Faux Stowe Crackers
This past summer, one of my sisters-in-law brought most wonderful crackers as part of her offering for a family dinner. My sister-in-law's crackers were fabulous and she claimed they weren't all that difficult to make.
It turns out she's right. Even though they require double baking, they're dead easy. And they're delicious!
I made a few changes to the recipe my sister-in-law copied out for me. One of the changes was to add the left over sludge from building up my wild yeast to the batter. I'm positive that this is not a necessary addition. It's a great way to use up the discards though!
The crackers are made by baking quickbread batter in a loaf pan, allowing the loaf to cool completely and then slicing and baking the slices on a cookie sheet til crisp.
Next time, to get our crackers to look even more like Lesley Stowes' crisps, I'm going to put a fold of parchment paper lengthwise down the middle of the loaf pan to create square slices.
(Faux Stowe Crackers are based on Lesley Stowe's Raincoast Crisps, available throughout Canada and the USA.)
