I really don't remember if I mentioned this any of the other times I posted about bagels, but I kept on noticing these shiny, hard brown pebbles forming while kneading the dough. It almost looked like the color of yeast, and since I didn't have it happen the first time I made it, without yeast, I figured it probably was that. This time when I made the bagels, Sarah and I were making our own batches side by side. And I did an experiment - with mine, I added the yeast in the order it said on the recipe, which was somewhere in the middle. And in hers, I had her add it at the very end. I had the pebbles - she didn't. So I'm thinking that when the yeast is added before you mix everything up, it won't distribute itself in the dough. It's a good thing I was using a sourdough starter, since I picked out all of the pebbles, essentially all of my yeast.
I decided randomly that I wanted to make homemade graham crackers. Well it wasn't a random decision, I'd been thinking about making it for a while, it was just a random addition to everything else we were making. It turned out pretty well, and I would definitely make them again - but not when it's 100 degrees in my kitchen! The dough was really sticky, and I wasn't able to roll them as thin as I was supposed to, so they were a little too thick = chewy. The flavor was amazing though. I stuck half of the dough in the freezer, and I have to admit that I ate ALL of it. Raw. I will be retrying this once the weather is cooler. That way my kitchen won't be a sauna, plus I can make some homemade marshmallows and get some s'more action happening.
I only made one change in the recipe - I didn't have dark brown sugar so I used light brown, and replaced some of the honey with molasses to give it a richer flavor.
Recipe: Homemade Graham Crackers (from Smitten Kitchen)
2 1/2 cups + 2 tbsp unbleached all-purpose flour
1 cup dark brown sugar, lightly packed
1 tsp baking soda
3/4 tsp kosher salt
7 tbsp unsalted butter, diced and frozen
1/3 cup honey
5 tbsp milk
2 tbsp vanilla extract
Mix the flour, brown sugar, baking soda and salt in a stand-up mixer with the paddle on low speed. Add the butter and mix on low, until the mixture is like coarse meal.
Divide the dough in half and put one half back in the freezer. Roll the dough on a lightly floured surface until about 1/8 inch thick. Cut into strips or shapes (see Smitten Kitchen for better instructions), and place on a parchment paper-lined baking sheet. Sprinkle with the cinnamon sugar. Chill in the fridge or freezer until firm, and repeat with the second half of the dough.
Preheat oven to 350 F. Bake cookies for 15-25 minutes, rotating the sheet halfway through.
They all smooshed together!