Thanks for shining a light on the joy of making crackers! They're one of those foods that many people -- even avid bakers -- seem to blank on, forgetting that the reason why the big companies sell us their crackers is because they're just doing what people used to do at home, and for a profit. There are as many kinds of crackers as there are imaginations; I like to tell people who are agog that I take the time to make them that a great place to start is to add a favorite herb or spice to a favorite pie crust recipe. Besides, if a baker can handle other types of dough and batter, there's no reason that a baker shouldn't take a stab at crackers. They can be as easy or as complicated as one wants. Bernard Clayton has written some baking books with terrific cracker recipes; his New Complete Book of Breads is a good place to start, I think. You're absolutely right, Kathy - Bernard Clayton's New Complete Book of Breads is what got me started on crackers, many years ago. In fact, this cracker recipe is similar to one of his. the book is well worth a look-see. PJH

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