Like several of the previous commenters, I found that the flavor was wonderful, but the crackers are very tough. I used 7/8 cup water, and 2 Tbsp of barley malt syrup. When I first kneaded the dough on a humid summer day, it was so liquid that I added 2-3 Tbsp additional whole wheat flour. (I prefer traditional whole wheat to white whole wheat.) I found it relatively easy to roll out to the requested dimensions. Any suggestions to improve the consistency? Also, I've had my barley malt syrup for over 5 years. Can it spoil? It tastes somewhat more bitter than I remember.

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