Made these adorable goldfish crackers from Smitten Kitchen this morning. They were easy and fun, as well as delicious. The only change I made to the recipe was white whole wheat flour instead of regular whole wheat. Mine do seem a bit puffier than the crackers in the SK photos. I'm wondering if this is due to our high altitude. Yeast breads rise crazy fast here and bake fast too. But I don't think there was anything in the crackers to make them rise. Hmmm...a little culinary mystery. At any rate, they were a hit with everyone. Next time I definitely need to make a double batch!