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In the bread recipe, I wondered if you use volume measures or weight measures for the flours. I used weighed measures and it was a disaster, the bread is so HEAVY. The other thing I was not sure about is: Is there a difference between potato starch and potato flour? I am new at this. Otherwise I used the recipe word of word .
There is a VERY BIG difference between potato starch and potato flour. The starch is made from uncooked potatoes, including the skin. The flour is from cooked potato that is dehydrated. You DON'T want to use the flour. It will make your baked goods dense and unpalatable.
While you've used sharp cheddar for your crackers, I wonder if Swiss or Gouda would work, too. Or even Pepper Jack? It would be really great to put out some fruit, cheese and cold cuts with an assortment of crackers to complement them. Have you any ideas for what other cheeses would work well?