I've used my unfed starter to make sourdough crackers several times, but I just can't get the rolled dough to a consistent thickness. It always is a bit thicker in the center--which leads to those crackers being more chewy than crisp. When I put extra attention on flattening that part, the dough just tends to stick to the rolling pin. I'm using parchment paper, liberally floured. Is there any special trick to getting the entire mass of dough consistent?

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