Sourdough Rye crisp breads – extra thin and snappy with it! The Holy Grail for me at least of rye crackers is that they should snap and be brittle, something like a potato crisp (chip in US English) rather than something you have to gnaw your way through. Stale crisp breads usually respond well to a reheat in the oven, but if they are too thick and hard then they are no fun at all.

Like just about everything in the wonderful world of bread, tastes vary and this is what makes it all the more worthwhile making your own and finding your way to the breads you want to eat yourself.  Continue reading →