Is anyone else feeling Christmas-y already? Yeah yeah yeah, I know it's just Thanksgiving, but I've been avoiding Christmas music for the past month and tomorrow is the first day I will let myself listen to it. You have to have standards, right?
Okay so that's not entirely why my crispbreads are snowmen. When I read the recipe and saw that you were supposed to cut out the center with a cookie cutter, I realized I had a problem. I only have one cookie cutter, an addition to my stocking last Christmas. It's a snowman. A really big snowman. Cute, yes, but sort of limiting. It means I can only make cutout cookies in December, and that's sort of sad. More sad though is that I haven't gotten around to buying any more cookie cutters.
And that's how I ended up with my little rye crackers in the shape of snowmen. They're absolutely adorable, and amazingly tasty. I just converted tossoff from my sourdough starter George into a rye starter, and tweaked the recipe until I had the right consistency of dough. They came together incredibly easily and were wonderfully crispy. I've had them with goat cheese, hummus, soup, and by themselves. The rye flavor is amazing, and my starter is old enough that I think it's becoming a bit more complex and interestingly sour. All in all, another Bread Baking Buddies challenge success, and one that could even make me a convert to yeasted crackers.
Thanks go to Gorel of Grain Doe for picking such an interesting (yet relatively easy!) bread for this month. Make sure to check out all of the other Bread Baking Babes' and Buddies' crisp breads, which may be a bit less seasonally themed than mine! And if you want to make it, see the recipe on Gorel's site here.