As some of you are aware, I've been talking some smack about baking my own crackers from scratch. Crackers are important to me. I love crackers & cheese. We sell an awesome array of cheeses at the store, many of them local in origin. & as we know, eating locally often requires us to make our own convenience foods for those times we just need a simple snack. & as far as I know (someone please, please correct me), we don't have any local crackers to go with our nifty cheeses.
So I took it upon myself to make manifest my own cracker destiny.
& I failed miserably.
Witness the results of my hubris:
What are those, cat turds?
These misshapen spawn of lofty good intentions are my first-ever attempt at the fine art of cracker manufacturing. I was hoping to use local buckwheat flour alone, in order to make my crackers gluten-free-friendly (although the chilled butter kept them from Vegan status). Boy, did that not work!
Perhaps the dearth of buckwheat cracker recipes to be found online should have clued me in.
But the real blame rests solely on yours truly. Despite roughly a decade spent in professional kitchens, I have practically no baking skills, whatsoever. Too much math, too much precision measuring, & too much faith in chemistry & temperature. I simply don't feel comfortable when I can't meddle in the process after it's started.
But one of the main benefits I think we can all recognize from our various Challenge adventures is that even when we stretch farther than we can reach, we learn valuable things about our relationship with our food.
So, I'll lick my wounds, eat my leaden, soggy crackers (they go particularly well with the Pastureland herbed gouda, thankfully), & survive to bake another day.