Princi Crackers, Starbucks Reserve

[Terrasanct]

Hi all, haven't been here for years, not since about the time Bourdain was stuck in Lebanon.  It's been a while.  But I knew it was the best place to ask a food question.  On a trip to Seattle a year or so ago, we stopped at the Starbucks reserve at the headquarters.  They sell Princi baked goods.  There were so many things I couldn't figure out what to get, so I got a big round loaf of bread and a package of three huge crackers.  The crackers were just so good, and we've been getting them on every trip.  Since the apocalypse and everything, no traveling and lots of baking.  I ordered some overpriced semolina, thinking those huge crackers must be semolina based.  The crackers I baked were very good, but not quite the quality I was hoping for.

 

So here are the things I could do differently--I only have regular olive oil right now, not extra virgin.  That might make a difference in the richness. The recipe calls for half semolina, maybe a higher percentage would be better?  I was able to roll out really thin, so that's not a problem.

 

If anyone is familiar with those crackers and how they are made, I'd appreciate it.  Maybe I'll stick around this time.

[Terrasanct]

These crackers have blisters all over and mine don't.  Not sure how to get that.

[donk79]

I don't know the crackers you have there, but I would expect a tremendous difference in flavor between something made with EVOO and something made with refined olive oil.  Regarding blistering, it makes me think of blistering on a pizza.  Maybe simply a function of the baking temperature?

 

All speculation from me.

[MokaPot]

Maybe look at lavosh recipes?

[lemniscate]

Those kind of look like Sardinian crackers.  TJ's used to carry some that I loved, but now the dreaded discontinued word is associated with them.  

 

These kind of look like what you have in that package.  Maybe?

[Terrasanct]

I’ll try that recipe, thanks.