Give your biscuits a name and tell us about your recipe.
Sourdough Seeded Crackers. These crackers use sourdough starter, whole wheat and rye flours, and are topped with sesame, poppy and flax seeds.
Would you describe yourself as a rogue baker, or do you strictly adhere to the recipe?
The recipe I used this week was designed for rogue bakers – it has suggestions for the type of non-wheat flour and seed blend, but the decision is left to the baker. I like to experiment with recipes like this, though that often happens because I’m trying to cook with what I have on hand instead of going to the grocery store.
Tell us about how you added a Wisconsin twist to your creation.
The whole wheat flour was grown and ground in Wisconsin. I really wanted to make a cracker featuring Wisconsin wild rice, but the most local wild rice I could find was from Minnesota.
How did you do?