We didn't just stop at Pizza dough when us bloggers were up at King Arthur in VT. While our pizza dough was rising we busted out some whole grain crackers and whole wheat double chocolate brownies!
We also learned about Whole Wheat Flour. The biggest tidbit of information I learned is that I had definitely used rancid WW flour before!? Ew!! That smell, that kind of strong smell that you think whole wheat flour has?? Well that would be RANCID whole wheat flour! We smelt rancid and fresh, and fresh WW flour smells like regular flour…basically it really should not have much of a smell at all…just flour-y :)
So keep it in your freezer and we can avoid this issue. Now I just need to find some nice freezer safe big flour canisters.
This time we had baking buddies! Michelle and I tore it up in the kitchen and produced some delicious cracker dough.
While this dough baby rested, we gathered various seeds and herbs to use to season our crackers.
Divided the dough in half (half for me and half for Michelle) and then cut our halves into 4 little pieces.
I had some King Arthur seed mixture, fresh herbs (rosemary, thyme, and oregano from their gardens), herbs de Provence, and coarse salt
Spread your seeds out on the board and roll the dough into the topping!
We each had a sheet pan full.
Time to bake! Will you just LOOK at that oven!!!?! The thing is MASSIVE, and goes really deep inside. When turned off at night is never cools down, and if it does need to heat up from being cold it takes 2 DAYS!! Everything is manually regulated, and the doors push in to prevent heat from escaping. Really makes our home ovens seem like Easy-Bake ovens compared to this bad boy.
Oh and then we made the most decadent brownies I’ve ever created….
*EDIT - I found the brownie recipe online through the King Arthur website here! This is the same recipe we made in class*
1 day later:
o.m.g. like fudge, but cake, but fudge…so delicious and so rich.
These crackers and brownies were SIMPLE and oh so good.