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This is Take II because I actually baked this formula twice this week.  The first time I used dark rye instead of white rye flour by mistake.   The second time I got the flour right, but I may have done something else wrong.  Both bakes are very tasty.  Almost addictive to a giant sweet tooth like myself.  Even though I baked it for what seemed like forever though, it still came out not quite done.  Or, it came out something else I don't recognize.  Here is the picture that explains it.

I used to have a problem with my crackers, but then I took an arrow to the knee...

For the last month or so, I've been turning all my extra sourdough starter into crackers. With a couple of exceptions, they've been disappointing: not crisp enough, too crisp and burnt, no flavor, too much salt, etc. etc. That all changed a couple of days ago, mostly by accident. I've since successfuly reproduced the recipe three times, and may have it down now.

Recept itt!

I just wanted to say Happy Holidays to all the other cyberbakers who contribute to this website. Thanks to all the feedback on a variety of topics. During the months on this web site I have made enormous improvements in my bread baking.

A simple cherry pie with a double (cream cheese) crust I made around Thanksgiving.

Both crust and filling from Rose Levy Beranbaum's Pie & Pastry Bible.

The little white balls you see are tapioca, which thicken the filling.

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I have baked the ciabatta formula from Maggie Glezer’s Artisan Baking many times. For me it’s a reference point of what an ideal ciabatta should taste, look and feel like … oh and the aroma of the fermented biga is pretty special too.