Have You Ever Baked Crackers From Scratch?

[karsen]

Seems like a lot of work for something that just tastes like salt.

[Gutenberg]

That's why you would want to make your own, Karsen, to put different stuff on the crackers. Celery seed and onion crackers are really good. So are "Garfunkels"—rosemary and rubbed sage with a little salt. Lemon pepper is good. Montreal steak seasoning is wonderful with sausages. Again, you can do all those things much easier making pita crisps or crispy foccaccia.

[karsen]

Gutenberg,

True. But if I'm going through the trouble of baking anything it would be bread. Oh so delicious bread. Making hundreds of tiny crisps of dough seems like a big hassle to me regardless of what you put on them.