I've taken a few days' vacation from work to do lots of things around the house--get re-organized and re-centered--but I fit in a few more experiments with things like dates and more flavorful flours, like graham or buckwheat. Nothing worth giving to the taste-testers, but I did get some photos for prodding our memories.
The taste-testers' recollections about the shape of the guerrilla cookie seem to differ a bit. It was definitely flat enough to be stacked in tall, thin bags, but how flat?
One person I tried to recruit as a taste-tester told me that he was not sure that he remembered the guerrilla cookie. He said that he thought they were taller and "got narrower around the base." I think he meant something like this shape. I decided he was correct that he does not remember the guerrilla cookie.
But how flat were they? Peter thought that Batch 75 (photo in previous post) was too flat, that the original guerrilla was more 'dodu,' or puffy in the middle. John made Batch 75 and thought they pancaked too much. I, too, think that several batches have been too flat, but trying to get a little more depth in the center has also led me to wondering about the surface texture.
Certainly, the surface had a sheen--everyone agrees on that. But when I try to get the cookie to mound a bit more in the center, I often turn the surface lumpier than I think is right. Setting aside the question of whether they are too flat, take a look at the following photos. I think the surface of the first cookie is lumpier than the original guerrilla was. While the second cookie below is too flat, its surface is closer to the guerrilla cookie of my memory.
If anyone else wants to express an opinion, please comment!