Yogurt and dill crackers from The Nourished Kitchen: Farm-to-Table Recipes for the Traditional Foods Lifestyle Featuring Bone Broths, Fermented Vegetables, Grass-fed Meats, Wholesome Fats, Raw Dairy, and Kombuchas by Jennifer McGruther

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Accompaniments: Potted salmon mousse with roe

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  • Serious Eats

    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 (time) a bit...

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