Remember my sourdough FAIL from a few days ago? The 100-percent rye baguette that didn't work? How I thought I might slice it up into Melba toast?
This is today's public service announcement: If you ever make a batch of sourdough, rye in particular, that doesn't want to rise and is suspiciously dense after a couple of days, definitely do this:
1. shape it into a very long baguette — 3 inches in diameter or so
2. bake it
3. if the resulting baguette is indeed really dense and unrisen, slice it thinly (1/4-inch) and toast it dry in a 225-degree (F) oven, turning the slices after a while, until it's good and crisp.
Seriously. Awesome. Melba toast.
(This does nothing for the problem of can't-stop-eating-it, by the way, but at least it feels like you are eating something you made on purpose rather than destroying the evidence of an accident.)
The toasts would probably make a fantastic accompaniment to tomato soup, but I don't think they are going to make it to lunch.
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