I love making crackers and this is a great! recipe. But sometimes my crackers come out leathery-tough. I'm wondering as I work the dough to get it to the right consistency if that is what makes it tough. Similiar to working pie dough too long? Tough pie crusts? The hard thing is that sometimes the dough is too wet and I need to knead in more flour. Could this be the cause of tough crackers? Thanks.

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