Oh, King Arthur Flour, how do I love thee? Let me count the ways... I used real Parmesan and Asiago cheese, instead of the cheese powder (problem 1), on a rainy, humid day (possible problem 2 for crispy things), old Crisco - thought that had a shelf life of plutonium - (problem 3), at a slightly lower temp than recommended - have some of your Blitz Bread baking - (problem 4) and they still turned out well!! I'll have to try again under improved circumstances and see what the differences are. I try to make the first attempt as close to the recipe as possible, and one of the reasons I tried this recipe is that I got some of the Italian Style Flour for Christmas, and hadn't tried it yet.

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