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[Photograph: Jennifer McGruther]

Homemade crackers are a great baking project—they're not terribly difficult to make and they taste miles better that most of what you can find at a regular grocery store. These yogurt dill crackers from Jennifer McGruther's The Nourished Kitchen are no exception. Made with whole wheat flour soaked in yogurt, they're tender, tangy, and full of sweet wheat-y flavor. McGruther soaks wheat flour when she isn't baking with sourdough starter to help improve the digestibility of the grain and to improve texture. Even better, the well-rested dough rolls out like a dream, making these some of the easiest crackers I've ever made.

Why I picked this recipe: Homemade crackers are one of my favorite weekend projects.

What worked: Soaking the flour indeed kept the crumb tender and infused the crackers with bright, tangy yogurt flavor.

What didn't: At 450 degrees, the crackers tended to brown before they were completely cooked through. I'd lower the temperature to 425 next time and increase the baking temperature a bit to ensure fully cooked crackers.

Suggested tweaks: Dill and yogurt are a great pair, but you could also try using dried thyme or oregano. If you can't find whole wheat pastry flour, you could try using white whole wheat flour or a blend of white pastry flour and regular whole wheat flour.

As always with our Cook the Book feature, we have five (5) copies of The Nourished Kitchen to give away this week.

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