I used real Parmesan and Asiago cheese, instead of the cheese powder (problem 1), on a rainy, humid day (possible problem 2 for crispy things), old Crisco – thought that had a shelf life of plutonium – (problem 3), at a slightly lower temp than recommended – have some of your Blitz Bread baking – (problem 4) and they still turned out well!! I’ll have to try again under improved circumstances and see what the differences are. I try to make the first attempt as close to the recipe as possible, and one of the reasons I tried this recipe is that I got some of the Italian Style Flour for Christmas, and hadn’t tried it yet.

Shelley, I’ve never worked this out – that’s why I say in the product copy to “use it in recipes that call for it.” I’m theorizing here, but I’d substitute it by using about half the amount of baker’s ammonia as BP – e.g., if the recipe calls for 1 1/2 tsp. BP, use 3/4 tsp. baker’s ammonia. Hope it works – PJH

Try half white whole wheat, then go to all white whole wheat if you like the results, Janis – PJH

And here you are with inspiration and good tips (like maybe it was the BUTTER that made those crackers soft, and not because I rolled them too thick?)

I can’t wait to try some of your cracker recipes now!

Thanks!

Our pleasure, Nel – Enjoy. PJH

Little things mean a lot, don’t they, Lisa? Enjoy- PJH

Now, I’ll have to remember that, Catherine… Plus, if you look at the “bake vs. buy,” the price is usually right to bake at home, too. Cheaper than store-bought, cheaper than therapy, and tastier than both. PJH

Hey, nice blog! Sorry it was a rather difficult recipe to follow; yeah, your loaf did look REALLY dry and crusty after rising. Did you cover it with plastic wrap, or…? But the end result looked just fine – congrats. And thanks for your kind words. PJH