Cheese snack cracker without fermentation.
We are making squares cheese crackers with fermentation. We think for scheduling it would make more sense to the smaller snack cracker with out fermentation.(kind of like a goldfish) The recipes are coming out bland when we tried to make them like the squares.
We will now start to place all ingredients in first(primary) stage then dump flour. Lay time of an hour or two won’t hurt but would like to minimize time after mix.
Any advice?
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