Yields 6 to 12 crackers depending on size
Add above ingredients into bowl containing starter slurry.
Mix for 5 minutes. Check for almost good gluten
structure.
Remove from bowl. Round dough and place in plastic covered
container; let rest at room temperature for 2 hours.
Divide dough into 0.20 lb. to 0.40 lb (90 to 180 grams) pieces.
Round dough pieces and cover; let rest for 20 minutes to
relax.
Use either a sheeter or a rolling pin.
Roll dough out to 15mm on sheeter or as thin as possible when using a
rolling pin.
Rollout to 5 to 10 inch to 10 to 16 inch rectangular piece of dough.
Place 2 pieces per 18 by 26 inch sheet pan lined with a silpain
Place crackers in a preheated 400 degrees F. (204 degrees C) oven.
Bake to a golden brown; if dough inflates like Pita bread do not worry,
that is acceptable.
Half way through baking cycle, using tongs, turn crackers over without
breaking.
Cool to room temperature before packaging.
Each cracker can be made to serve 1 to 2 persons.
Small, individual crackers can be made using a pizza cutter to cut (0.20
lb.) flattened dough rounds into 6 wedges. Suggestion if small
crackers are desirable it is suggested that parchment paper be used and
the cutting take place on sheet pan and dough is not moved until baking is
completed.
