Tough Cracker, Stale Cracker [top] Online

For the snacker expecting a shattering crunch, this is a betrayal. The texture is waxy, chewy, and occasionally leathery. It clings to the roof of the mouth in a way that feels vaguely aggressive. But this toughness is not death; it is merely a change of state.

Why do we hate the tough cracker so much? It comes down to expectation. tough cracker, stale cracker

Before we proceed, we must make a vital distinction. There is a difference between a "tough" cracker and a truly "stale" cracker. For the snacker expecting a shattering crunch, this

2 minutes at 320°F (160°C) works wonders for thicker crackers or flatbreads. The "Tough Cracker" by Design: Hardtack tough cracker, stale cracker