Ajwain: give it a rest

Tonight I had some of the crackers that I made a few days ago with the ajwain. It’s flavor has mellowed nicely. It’s no longer the strident blast that it was when I tasted them shortly after the rusks were dried. Giving them a day or two of rest really improves the flavor of the ajwain.

On the other hand, I realized that the rusks made by baking the bread had a nicer crunch and texture than the rusks made by pressure cooking the bread. The slightly crumbly texture of the rusks was nice. I’m currently drying a batch from pressure cooked bread that was sliced more thinly than previously. They also have rice bran in them.

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