May 17, 2010
I follow a rule when I find and rate recipes on this website: at least the first go 'round, I follow the recipe to the letter and rate/review the result. So for this Wheat Cracker recipe, I didn't change anything when I made it. I understand that many are using this recipe as a jumping-off point for their own creations--that's great! I may do the same the next time I try this recipe. But for the puroses of review, I believe it is unfair to change a bunch of things and then give a review of my creation rather than what the actual recipe produced. That's just me. So. I have to say that although the dough couldn't have been easier to make and roll out, the recipe did not guide me to roll them out as thin as I should have. I rolled to an 1/8 of an inch or thinner, as the recipe read, but I should have gone thinner still! Like, way thin! Because I couldn't get the crackers crisp enough and I kept baking and checking and baking and checking, past the 40 minute mark, and finally, I gave up. Also they were quite dry and bland. They may have promise to be transformed into something better, but it will take lots of tweaking and trial and error to figure out how to make them tasty. So this recipe is actually sort of like half a recipe. It's up to you to figure out how to complete it.
—Stef
