words like mono and diglycerides, hydrogenated soybean oil and the like are why I started looking for homemade cracker recipes. But so far I'm the only one who will really eat them and I'm the one who doesn't need to! What is the secret behind getting them crackery-crisp vs. break-a-tooth crunchy? And do you think a tortilla press would work for rolling out? I have a sourdough cracker recipe next up on the docket (found it online) so I'll try and let you know how that goes. But I would like to try these yummy looking crackers soon too! Lee, these crackers are your answer - I know exactly what you mean by hard vs. light/crunchy - these fall into the latter category. You could press with a tortilla press, though not sure it's easier - if you do, you might want to cut out round crackers. Give it a try, though - PJH

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