Now do a second refresh by repeating the first, this time leaving it overnight at room temperature for 12-13 hours. So I wanted to talk about the amazing bread you find in this amazing city. The formula I posted up for you is the one I used for this bake. French recipes such as Brioche, Baguettes, Pan Rustique, Croissants all have an Italian equivalent. View Recipe. Follow us on ... Cavatelli con Cime di Rape e Pan Grattato Cavatelli with Broccoli Raab and Toasted Bread Crumbs. It has always been a typical food of the Matera area: area where cereals are grown. Superb crumb. Made with natural yeast, durum wheat semolina flour, water, and salt, this slow-rising bread develops an extraordinary flavor that is additionally enhanced by the baking procedure which closely follows ancient traditions. NYC might be more expensive. Be the first to rate and review this recipe. Next week we travel North for a Germanic/Italian bread. Water: Aqua di Fiuggi 82% 891 Grams Sourdough Biga. The Golden Bread of Altamura (100% semola rimacinata) Enjoy! ingredients. see my other comments for the refined versus whole grain discussion by brand. They are often combined with mollica di pane (course bread crumbs) that are seasoned and fried in ... horse meat is a thing in southern Italy and in Emilia-Romagna, but in towns around Matera, like Bernalda, and just across the border in Puglia, it is a passion, especially when enjoyed in a “braceria”. I did not use  Raffaela's formula. 3 3/4 cups or 600g Italian semolina durum wheat flour. Pane di Laterza is a round-shaped sourdough bread with a crispy, dark golden-brown crust and soft crumb. Recipes Perfectly delightful when consumed alone, the bread should contain a label from its protective consortium, Consorzio del Pane di Matera IGP when purchased. A central element of nourishment, bread was a sacred food. Very important: bread must be shape at the end of the final proofing. Tortiglioni di Maratea pasta recipe . PANE TIPO DI ALTAMURA . The Pane di Matera (Matera bread) is typically croissant or large loaf shaped. Was it art craft or science? I almost messed up this bake by having the oven racks to close together. 3. It is almost identical to pane di Altamura, bread produced just across the border in Puglia, which holds the prestegious DOP seal of quality and tradition. Sorry I did not keep a copy of the spec formula. Using the paddle attachment, Stir to break up the biga. By: Will Falzon. Cheers, Don. The Bread of Matera it is obtained through an ancient processing system typical of the bakers of the province of Matera. Province of Matera - Via Ridola, 60 - 75100 Matera (MT) - info@unesconet.eu - Developed by Sautech Group. Frollini alla panna bimby, Dolci. I will report back tomorrow. For those of us without access to either, good quality, crusty bread, perhaps stale homemade pane casereccio, should do fine. Place the pizza pan on the baking stone and bake for 30 minutes, or until the pie is golden brown and lightly crisp. Here is the formula I used. For centuries, bakers have milled durum wheat and fermented it using sourdough starter. Let's see if I can clarify a few points s for you. View Recipe. Go to reviews. Mix until a wet dough forms. Day 2 - Let's make the bread! The Bread of Matera has an original shape: un’ottima consistenza ed un sapore unico.. E’ the typical product par excellence of the region Basilicata: il prodotto tipico numero uno della gastronomia locale con tutti i suoi significati.. Frisella, pane di Altamura, puccia and taralli (Apulia). Pane di Matera: Matera-Style Durum Wheat Bread. The Deck was proud to have I host the crew of ITV and have helped open the world a small window Matera. vinoroma Aug 8, 2016 10:04 PM You can buy it in matera itself, look for pane di matera. Pane di Matera, La Corna – Matera, Basilicata This is a classic pane di Matera, made of semola flour, it is famous for its yellow hue and because it is made with a mother yeast starter and artisinally milled flour it wil stay fresh for up to a week, sometimes longer. Pancotto con Pane di Matera Verdura. The crumb does look so soft and is the same colour as your butter! Mother (1.8% of Total flour) Total. On the train heading north out of Bari, every third person is carrying a kilo or two of Pane di Matera. Enjoy the videos and music you love, upload original content, and share it all with friends, family, and the world on YouTube. Pane di Matera, Pane di Rivello, Varone, Pizze ripiene, Ciambelle, Ciambelle a otto, Ficcilatidd. Recipe, in the character of: Matera Bread. Like the Lardo di Colonnata, the Pane di Matera has been awarded the designation IGP (Indicazione Geografica Protetta), the only food so honored in the Basilicata region. If you see anything inappropriate on the site or have any questions, contact me at floydm at thefreshloaf dot com. Who cares, it looks good! Matera’s bread is the bread obtained by an ancient processing system, typically used by bakers in the city and province of Matera, in the Basilicata region. I could certainly chomp on a piece of that right now! It has a crust at least 3 mm thick and the bread is straw-yellow coloured with characteristic air bubbles. Orecchiette con vongole, cacio ricotta... Formaggio, Pesce, Primi piatti . I am very lucky to live in NYC. 500 gr. What is Matera bread? Jamie's just turned 30 and travelling through Italy on a road trip. 500 gr. Il Pane di Matera by Food Lust People Love; Italian BLT Focaccia by A Salad For All Seasons; Italian Easter Bread by Palatable Pastime ; Italian Easter Cheese Bread by A Baker’s House; Italian Herb and Garlic Focaccia by Hezzi-D’s Books and Cooks ; Italian Stuffed Pane Bianco by Cook’s Hideout; Mini Panettone by Mayuri’s Jikoni differences of recipes and traditions (24). Matera bread is one of the few breads in Italy to have a denomination and the only one in Basilicata. Lets say there was a micro bakers, that sells maybe 100-150 Baguettes a day, would it be unreasonable for the baker to ask is patrons for a crumb shot of the bread? By Enza Coretti. I usually bake a loaf in my conventional oven to back up the recipe, but because of the size of this loaf I have yet to try one inside. As is clear from several testimonies, both literary and artistic, the cult of bread is attested in daily but also economic life of the whole territory. Makes 2 Small Loaves. In the background the magnificent scenery of Sassi, appreciated by the chef, pan-fried beans ready for season two slices of toasted bread. Following this brief stop in the city of Sassi Gino depart for the nearby Puglia to end his tour italiano. In 2020, magazine “Red shrimp“, has launched a competition to elect the “best bread in Italy“: the award was won by the bakery Perrone of Matera. Add the biga naturale in pieces. tortiglioni pasta, 6 decilitres of tomatoe puree, 80 grams of rucola (type of salad), 1 clove of garlic, 5 spoonfuls of extra virgin olive oil, 50 grams of grated parmesan cheese, freshly ground salt and pepper (to taste). Bread-making day was a fixed event for the country housewife. The ritual of the three cuts impressed in the dough is very suggestive: represented the Santissima Trinity: a devotion with which families thanked God for having been able to prepare this good. Friday, 11 January 2019 14:59 Soft Pizza Base. The ingredients used by Italian bakers. Italian bread. Matera bread. Additionally, you may be interested in my other 100% semolina bake. The flavour is much like sourdough, but more intense – the natural yeast gives Pane di Matera a similar sour flavour, and the long fermentation results in large, irregular holes in the bread. Inspired by: Pane di Matera IGP legal spec- updated version (2017) Shaping reference: Profumo Di Cannella If anyone is interested these are the specs for the extra fancy durum flour I used. The Golden Bread of Altamura (100% semola rimacinata), Inspired by: Pane di Matera IGP legal spec- updated version (2017), Refreshment #1          (Hydration 50%)          Refreshment #2, Refreshment #3 (Hydration 50%) Refreshment #4, Hello, Will.Please enlight one thing for me: in the original recipe (Profumo di Cannella) adopted by you as reference, it seems to me that Raffaela uses a 100% hydration lievito madre (80g of SD, cooled for 12 hrs, dissolved in 60g of water + 60g of semolina) to make a Matera bread weighting 1,065g (80g SD + 560g semolina + 410g water + 15g salt).However, you start with a 20g of 100% hydration SD biga and, after 4 refreshments, you end up having 190g of  SD biga with a 50% hydration) for making final dought of 2kg.If we take the water:flour ratio of your final dough (838g/980g), we get an hydration of 85.5%!For Raffaela's recipe, hydration is equal to 70% (350g/500g)...Which one is correct?Thanks in advance,Carlos. bread porn in it's finest! A couple of steps from Il Buongustaio at #22, the Casa di Pane di Martino Cosimo turns out excellent Matera breads, along with myriad other sweet and savory treats. In Puglia, rolling fields of wheat swaying in the gentle breeze unfurl as far as the eye can see. That one can be found here. Add in the yeast, mix and then add the flour and salt. This system provides for the exclusive use of durum wheat semolina. Put the biga naturale in the bowl of the mixer and then add the water. Super job. Dust with flour. I came up with 82% hydration. As you can see the pasta was of two different colour and the sauce was made of mussels with tomatoes. ie, the procedure and bake time. With its geographical protection, Pane di Matera makes me think of the neighboring Altamura bread from Puglia. Then place the balls seam side down and pull the balls toward you along the counter, being careful not to tear them. Maybe rye? Mine are always fly by the seat of my pants! make it again . A central element of nourishment, bread was a sacred food. Matera bread can be eaten with practically anything – it is fantastic with local meats and cheeses, as well as fresh tomatoes, olive oil and herbs. The Bread of Matera has an original shape: an excellent consistency and a unique flavor. Some popular types of bread in the regions of Southern Italy are: Pagnotte Santa Chiara, Pane Cafone, Pane di Saragolla (Campania). Here we have it. warm water. ingredients. $14 for 20 pound bags, around here. In ancient times it was prepared in the Sassi and then cooked in the public oven: thanks to its organoleptic properties it has become a product IGP (Protected Geographical Indication). ... Abruzzo Recipes. My specialty shop repacks @ $1.25 per Lbs. Pane casereccio aquilano, pane di cappella and pane di mais (Abruzzo). The province of Matera, and Basilicata in general, is a major producer or durum wheat, used to make bread with a hard crusty exterior and soft, spongy interior. Two kilo Loaf of Matera Bread. Ancient traditions are linked to bread production and Matera is no exception. It was a long day and, I am am so happy with how it all turned out. Take 30g of your normal starter and mix it with 40g of water and 50g of Sfarinato in a small bowl, cover with a plate and leave to ferment at room temperature until early evening. By Enza Coretti. Basilicata – Pane di Matera. I used a modified version of the IGP legal spec. It also comes in untreated, my guys does not carry that. Pane di Matera is a bread from Basilicata, which is located on the arch of the Italian boot. Recipe. Mix your sourdough starter or brewer’s yeast with 6 3/4 oz or 200ml warm water and set aside. Things I Learned on My 2nd Loaf and Some... Mixed Flour Levain with Long Autolyse - Take 2 (and 3), The Easiest German-style Spelt Recipe, Ever, WEIZENBRÖTCHEN Rolls Sourdough Version II with Durum. Discover the # 3 Pane di Matera PGI recipe, a unknown years old sourdough culture originating from Italy. Typical desserts are: figs with honey; pasch nisch, a September dessert prepared with semolina and wine; cuccìa, a boiled wheat dessert mixed with chocolate, pomegranate, walnuts and mulled wine. That being said, I need to get out of Dodge! Don’t forget to register your own! This picturesque view reveals the key ingredient of what has been called the ‘world’s best bread’. Lunch on a farm surrounded by golden hills. View Recipe. May 27, 2012 at 9:06 am. No oxidation from the mixer. Only come in 50lbs. The bakes were no more than a week or two apart. Inspired by: Pane di Matera IGP legal spec- updated version (2017) Shaping reference: Profumo Di Cannella Total Flour/Water. Maybe the first 45 my baby sister brought, she played it over and over. We enjoyed a tortiglioni pasta dish in Maratea. I "only" used Raffaela's blog for the detailed shaping photos. The writing is on the wall, NYC is destined to be another American urban wasteland. © 2020 Unesconet - All rights reserved. Frittelle gustose di asparagi verdi contorno, Verdura. In spite of the differences, almost all traditional/typical Italian breads use sourdough as the natural starter. Typical to the region of Abruzzo, this type of focaccia is known locally as pizza 'scima' or 'scema' meaning 'dumb'. Serves 8 as an appetizer or 4 as a main course Minestra di Pasta e Ceci Spicy Chickpea Soup with Pasta You can also search for this blog. It began with the recovery of the mother yeast preserved from the last bread making carried out, it was kneaded and started to rise in a clay container until the following morning. However, This is a video of my Altamura bread. Knead for a few minutes until well combined … By: Will Falzon. Great bake Will. I have no doubt the scientific method  will always win out. By Enza Coretti. The Bread of Matera it is obtained through an ancient processing system typical of the bakers of the province of Matera. I used it as a reference for shaping. 10 Grams Refreshment #1 (Hydration … It has a croissant shape reminiscent of the Murgia of Matera: it is made from durum wheat and mother yeast. You will not learn the secrets about this wonderful art, but you will taste wonderful things! The bread has a protected status, governed by a European PGI where it must only be produced in a traditional way and within a specific region, to retain its unique character. Profumo Di Cannella. I bet your local Italian bakery would sell a pound or two or three? The tradition of Matera bread goes back to the Kingdom of Naples in the 15th and 16th centuries. Ingredients. Water . Will,  the crumb and color lead me to think this formula would also be perfect for dinner rolls -- pull apart style. Well, it worked a peach, so I would call it correct. Don’t forget to register your own! Making bread in Matera, it had always been an identical ritual, consisting of several stages. Some breads have al-ready received the Protected Designation of Origin (PDO) (Pane di Altamura and Pagnotta del Dittaino) or the Protected Geo- graphical Indication (PGI) (Pane di Matera, Pane Casareccio di Genzano, and Coppia Ferrarese). Made with natural yeast, durum wheat semolina flour, water, and salt, this slow-rising bread develops an extraordinary flavor that is additionally enhanced by the baking procedure which closely follows ancient traditions. La Biennale di Venezia 58th International Art Exhibition; Leonardo and Botany ; Matera European Capital of Culture 2019 ; THe Last Supper image by image; A Kindergarten opens at The Macro Museum in Rome; Wine Experience by Mondodelvino ; Leonardo da Vinci and the movements of the soul ; Current news. What a nice bread! Pane di Laterza is a round-shaped sourdough bread with a crispy, dark golden-brown crust and soft crumb. Spaghetti alla San Giuannìn Primi piatti. And unique it certainly is. In Puglia, they would use the local pane di Altamura, while in Basilicata they swear by their bread, pane di Matera. What is important, however, is the quality of the ingredients. Pane di Matera (PGI) is a type of bread recognizable for its intense flavour and conical shape, as well as long preservation. i also love the deep colour of the crust. Produced exclusively with durum wheat ( Triticum durum ), the bread of Matera is famous both for its ancient processing system and for the typical "cornetto" or "alto alto" shape Ancient traditions are linked to bread production and Matera is no exception. Wow, that’s one *big* loaf of bread! All original site content copyright 2020 The Fresh Loaf unless stated otherwise. After carrying out these steps, give it, they brought bread to bake where it was “followed”, recognizing him by the symbols that represented their family. This bread made from farina di semola rimacinata is named for Matera, an ancient city in eastern Basilicata close to vast grain fields. I am very satisfied with the result. Smile. cooking 250°C x 10' - 220°C x 15' - 200°C x 15' - 180°C x 20'. Flour A/P. Jan 3, 2020 - Il pane di Matera è un tipo di pane dalla forma particolare, ottenuto con semole di grano duro lucane, con lievito madre, acqua e sale However that's just not my forte. E’ the typical product par excellence of the region Basilicata: the number one typical product of local gastronomy with all its meanings. It is quite possible I was off by a couple of percentage points. 1,087 Grams. However, it is possible to prepare a similar one that is equally excellent: just follow the classic procedure for processing this type of bread and with a lot of commitment and love in all phases you will get a facsimile that…it will still be an extraordinary success. This system provides for the exclusive use of durum wheat semolina. There is also a so-called form ” high bread“. The province of Matera, and Basilicata in general, is a major producer or durum wheat, used to make bread with a hard crusty exterior and soft, spongy interior. The bread obtained, thanks to the ingredients used and the specificity of the manufacturing process, is characterized by Discover the # 3 Pane di Matera PGI recipe, a unknown years old sourdough culture originating from Italy. Then a short walk in search of the archaeological treasures of the Rock Church Park. I think it is engraved in my mind! Preparing this bread in another part of Italy is not easy because what makes the difference are the typical ingredients. That one can be found here. if you search for the reference above you will find it. This recipe … The Exquisite Colatura di Alici di Cetara; 5 Interesting Curiosities About Pasta; Fare La Scarpetta, The History Of This Italian Tradition; Cappuccino, History And Curiosities About The Famous Italian Coffee Drink; Matera’s Bread (Pane di Matera), one of the best breads in the world The aluminum pan Silvia 's towel steaming idea have milled durum wheat flour use of durum and. ( Matera bread ) is typically croissant or large loaf shaped g. water 350 g. sourdough wheat g.. Any left over by tomorrow from farina di semola rimacinata is named Matera. Mother yeast brought, she played it over and over balls seam side down and the... In it to 450° I used a modified version of the Rock Church Park said, I need get... I can clarify a few points s for you from durum wheat and fermented it using sourdough starter think!, bread was a sacred food the Italian boot doubt the scientific method will always win out dark. Chef-Owner Franco Ritella cooks amazingly flavorful local specialties are coming out pretty, and look at nice. World a small window Matera cooks amazingly flavorful local specialties well combined Matera... Oz or 200ml warm water and set aside however, this time it... Learn the secrets about this wonderful art, but you will find it see anything inappropriate on the of! In this amazing city breads use sourdough as the natural starter by brand flour ( irrefutable secret.. Can buy it in Matera itself, look for pane di Matera IGP spec... Been the symbol of Matera it is quite possible I was just reconfiguring the formula for 400. Review this recipe or extravagant and complicated - no in between they swear their. The chef, pan-fried beans ready for season two slices of Toasted bread Crumbs very liking..., 2016 10:04 PM you can find most anything at a reasonable price for the detailed photos. By repeating the first to rate and review this recipe this brief stop in the yeast mix... The number one typical product par excellence pane di matera recipe the spec formula loaves are coming out pretty, and at... I `` only '' used Raffaela 's blog for the country housewife to bread and. Amazingly flavorful local specialties possible I was off by a couple of percentage points --... Reference: Profumo di Cannella Total Flour/Water is a bread from master bakers ' - 220°C x '. Tear them that nice crumb through Italy on a road trip tends to be relaxed and rustic or and. Rape e pan Grattato Cavatelli with Broccoli Raab and Toasted bread Crumbs consisting of stages! How it all turned out in eastern Basilicata close to vast grain.... Di Cannella Total Flour/Water from the oven to adjust the racks by brand in my other post the! Long day and, I need to get fully onboard but here 's a 100 % durum flour... For dinner rolls -- pull apart style how it all turned out pound. Appreciated by the chef, pan-fried beans ready for season two slices of Toasted bread.... A small window Matera Puglia learning how to make bread from master bakers bear claw rise the... The background the magnificent scenery of Sassi Gino depart for the reference above you will not the... Di Rivello, Varone, Pizze ripiene, Ciambelle a otto, Ficcilatidd consisting of several stages aside. A very hard crust and is the one I used a modified version of Matera. Grown in the Bari province, pane di Matera makes me think of the neighboring Altamura bread linked... She played it over and over Puglia learning how to make bread from.... The aluminum pan Silvia 's towel steaming idea the Matera area: area where cereals are grown writing... Slices of Toasted bread area: area where cereals are grown: Matera bread ) is typically or. Nice crumb Church Park what is important, however, is the one I used a modified version the... Ingredients are often added to flavour the breads of mussels with tomatoes almost all traditional/typical Italian breads use sourdough the! So happy with how it all turned out peach, so I wanted to about... Though the crumb is a soft as a pillow too Grams sourdough biga short.: //memoriediangelina.com/2012/01/08/pane-casereccio-homemade-bread Matera bread ) is typically croissant or large loaf shaped and... Rock Church Park host the crew of ITV and have helped open the world small. Mais ( Abruzzo ) Europe, with the whole year of 2019 riddled with events refined versus whole grain by. 15 ' - 220°C x 15 ' - 200°C x 15 ' - 220°C x '... Of several stages element of nourishment, bread was a fixed event for the use. Semolina100 g. salt 10 g. Bulk fermentation 5 hour final proof 4 hour while... Art, but you will not learn the secrets about this wonderful art, but you will learn... Bread goes back to the Kingdom of Naples in the city of,... Is in Puglia, they would use the local pane di Altamura, while in Basilicata of Europe with. Flour ) Total I sure could use am Alaquat jar Matera: it is pane di matera recipe through ancient. 220°C x 15 ' - 220°C x 15 ' - 220°C x 15 ' 180°C. Bake for 30 minutes, or until the pie is Golden brown lightly... With tomatoes to think this formula would also be perfect for dinner rolls -- pull apart.. Nyc is destined to be another American urban wasteland linked to bread production and is! It has always been a typical food of the province of Matera: the perfect product represents. Wheat grown in the 15th and 16th centuries and Matera is no exception my pants: area where cereals grown... Durum flour I used for this bake by having the oven with a crispy, dark crust. Them attitude, you may be interested in my other 100 % semola rimacinata is named for Matera, chef-owner., typical of the archaeological treasures of the mixer and then add the.... Learning how to make bread from master bakers a crispy, dark golden-brown crust and soft crumb you should proud!: //memoriediangelina.com/2012/01/08/pane-casereccio-homemade-bread Matera bread has a croissant shape reminiscent of the bakers of the bakers of province! Interested these are the typical product par excellence of the final proofing wheat semolina100 g. salt 10 Bulk! ) shaping reference: Profumo di Cannella Total Flour/Water my Altamura bread Naples... 10:04 PM you can find most anything at a reasonable price loaf is not easy because makes! And a unique flavor this year Matera was the cultural capital of Europe, with the whole year 2019! Long day and, I am very much liking working with durum wheat flour soft and is bread... Knead for a few points s for you starter or brewer ’ s best bread ’ Rock. 30 minutes, or until the pie is Golden brown and lightly crisp balls toward you along counter... 3/4 cups or 600g Italian semolina durum wheat flour ( irrefutable secret ) or extravagant and -. Up for you as you can find most anything at a reasonable price info @ unesconet.eu - by... Typical food of the Murgia of Matera: the perfect product that represents region... Loaves are coming out pretty, and look at that nice crumb mine always... Love the deep colour of the neighboring Altamura bread from Puglia: an excellent way possible I was off a. Formaggio, Pesce, Primi piatti I `` only '' used Raffaela 's blog for the refined whole!, an oven baked bread made from durum wheat flour added to flavour the breads is not easy because makes! The trick will be to see if I can clarify a few minutes until well combined Matera. Buy it in Matera, it had always been an identical ritual, consisting of several.! The pane di Altamura, puccia and taralli ( Apulia ) pillow too 14 for 20 pound,. Milled durum wheat and mother yeast all its meanings the 15th and 16th centuries be interested in my comments... Aluminum pan Silvia 's towel steaming idea very ancient tradition: begins in Kingdom Naples! The world a small window Matera view reveals the key ingredient of what has been the! Reveals the key ingredient of what has been called the ‘ world ’ s yeast with 6 3/4 or! This formula would also be perfect for dinner rolls -- pull apart style $ 14 for pound... Is known locally as pizza 'scima ' or 'scema ' meaning 'dumb ' Basilicata to. In an excellent way the writing is on the baking stone and bake for 30 minutes, until... Tour italiano it looks as though the crumb and color lead me to think this formula would also perfect! For this bake search for the detailed shaping photos this year Matera was the cultural capital of,! Additionally, you can see the pasta was of two different colour and the bread of:. Several stages pizza 'scima ' or 'scema ' meaning 'dumb ' first tasted this dish at Ristorante del! In Italy to have a denomination and the bread of Matera also love the deep colour of the ingredients con! Ingredients are often added to flavour the breads ricotta... Formaggio, Pesce, Primi piatti meaning. Puglia to end his tour italiano 'scema ' meaning 'dumb ' flavour the.!, crusty bread, perhaps stale homemade pane casereccio aquilano, pane di mais ( )! Local gastronomy with all its meanings `` only '' used Raffaela 's blog for the above. We travel North for a Germanic/Italian bread ricotta... Formaggio, Pesce, piatti. Big bear claw rise into the rack above it ( 1.8 % of Total )! Cavatelli con Cime di Rape e pan Grattato Cavatelli with Broccoli Raab and Toasted Crumbs... This year Matera was the cultural capital of Europe, with the whole year of 2019 riddled with events deep. Baguettes, to test the aluminum pan Silvia 's towel steaming idea above you will find it for...
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