Alinea Cheese in Cracker?
(Preface: this is a ridiculously specific question, I know...)
I have not tried this recipe, but from the blogs, it looks manageable enough. Has anyone here tried it?
I have one question that I can't answer from the various bloggers who have posted on it: does the cheese sauce recipe yield enough to fill the whole batch of dough? The recipe in the book only goes through 1/4 of the dough (save the rest for another use), but it's not clear whether the sauce recipe is only for 1/4 of the dough, or for the whole batch. I'd like to try it this weekend for a party, but I'm not sure how much cheese I'll need to buy. I know I want to make more than 8 crackers, though.