Passport
Baker
Stephanie
Location
Stevens Point, WI
Baking Challenge
48 Crackers
Give your biscuits a name and tell us about your recipe.
Not My Best Work Biscuits – I made a basic cracker recipe, divided it into smaller portions, working in different flavors and toppings. I made Wisconsin Cheddar, Parmesan-Herb, Sesame Seed Hearts, Poppy Seed Puffs and Chia seed & flax. I wanted to make them healthier, so used whole wheat, organic flour which resulted in a dense texture I don't care for. They're crispy but have an odd chew. The squirrels will enjoy them.
Would you describe yourself as a rogue baker, or do you strictly adhere to the recipe?
Rogue (sighs). Sometimes risks are a success, sometimes not. These were a case of not. Live and learn. I read cheese should not be added but I did it anyway. The crackers burned, were uneven and stuck to the pan. I used whole wheat flour instead of white which didn't turn out well.
Tell us about how you added a Wisconsin twist to your creation.
I used Star Dairy sharp cheddar from Weyauwega, WI, Sartori Sarvecchio Parmesan from Plymouth, WI, fresh herbs from my garden and flour from Lonesome Star Milling, Lone Rock WI.
How did you do?
Feeling humbled.
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