Earlier this week, Husband started to muse about the next thing he wanted to learn to bake. He makes all sorts of rye breads and sourdough breads, and he just made Julekage for for first time. He decided that he was ready to try his hand at Nordic flatbreads, crispbreads, and crackers.
That, of course, means purchasing a new Swedish rolling pin with little knobs all over it, and ammonium carbonate or Hartshorn, aka Baker’s Ammonia, a rather smelly leavening agent. (I guess the odor dissipates as the crackers bake.) The Nordic Baking book we consulted was very clear that out grooved lefse rolling pin just wouldn’t do, and that Hartshorn or Bakers Ammonia was essential to crispy crackers.
What have you mastered? What are you trying to perfect? Do you make your own crackers or flatbread?