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This week I've gone crackers. I've wondered for awhile why it's biscuits everywhere else - but sometimes ... it's crackers.
I mean, the most British of British claymation - Wallace and Grommit, when they go to the moon to get cheese, even they bring crackers.... not biscuits.
That, and a few other things had me wondering if crackers and biscuts DIDN'T come from the same source? Rather did the two just meet in America. Turns out - that's what it was.
It was Douglas Mack of
The Snack Shack that got me stared with this post on biscuit and cracker mysteries of the past:
The Snack That's a Secret IngredientAnd here are the llinks to
@oliviacooks excellent cracker recipes made with sourdough discard:
Love & Olive Oil -
Sourdough CrackersSiicilian Parchment Sourdough Crackers (pane carasau)both include a non-sourdough version.
Find out how it was New Sweden all along. Or maybe not that... but they were involved. Anyway, be glad your crackers have fat and leavening in them.
Music Credit: Fingerlympics by Doctor Turtle
Show Notes:
https://thehistoryofamericanfood.blogspot.com/Email: TheHistoryofAmericanFood at gmail dot com
Threads: @THoAFood
Instagram: @THoAFood
& some other socials... @THoAFood
Music Credit: Fingerlympics by Doctor Turtle
Substack: https://thoafood.substack.com/
Email: TheHistoryofAmericanFood at gmail dot com
Threads: @THoAFood
Instagram: @THoAFood
Show Notes:
https://thehistoryofamericanfood.blogspot.com/& some other socials... @THoAFood
