Sourdough Rosemary Lavash My inspiration for these crispy rosemary crackers came from: Rosemary Croccantini Flatbread Crackers by Joanne of FifteenSpatulas.com; Lavosh from GroupRecipes.com Lavash Crackers from The Bread Baker’s Apprentice by Peter Reinhart Makes: 4 sheets of crackers, rolled thinly The key to making crisp Lavash is to roll it paper thin. Ingredients: 1…
Adapted from an old-fashioned recipe, this English muffin is made on the griddle with a very wet dough. For that reason, it is great for warmer months. The leavening which creates the nooks and crannies in this recipe comes solely from an initial rise, done overnight in cooler temperatures, so the dough must be handled…
This simple bread is Italian in origin and beautiful in simplicity and flavor. Sourdough enhances the flavors often found in focaccia – olive oil, sea salt, and herbs – and lends its leavening capability nicely. Baked in a tray, this bread can be eaten as-is next to a pot of soup or cut in half…