Ship’s Biscuit

The recipe for Ship’s Biscuit is an authentic reproduction from American artisan baker Jeff Pavlik that consists only of a low-grade flour, namely rye and water, baked to a hardness and then dehydrated even beyond the biscotti to prolong its shelf life, and decrease its flavour. I tackled his recipe to understand the food rations these men endured. The simplistic dough of rye flour and water was totally lacking in flavour and once baked and dehydrated was totally inedible,