An idea for rusksPosted: 30 September 2011 | |
I was reading an article online where the writer was raving about sriracha sauce, which I also love. It occurred to me that I could use it with my rusks. My idea is to use it just before I dry the slices. The slices are a very dense bread just before they’re dried in the dehydrator; I’m thinking that I can thin the sriracha with a little water and then use a basting brush and brush some on one side of each slice before I put it in the dehydrator.