24 March 2009

knäckebröd revisited

I am much happier with my Dan Lepard dark rye crispbread results, click for recipe.

with a couple of amendments to the first attempt,
I followed the superior version of the recipe in the handmade loaf

& added 100g of home-made, room temperature rye natural leaven, which I made last week
I whisked the leaven, water and yeast together with a balloon whisk
& I rolled the crisp breads out to 3 mm

The crispbreads look similar, but are pleasantly snap-able now


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