Hi Joseph, it sounds like your crackers would be crisper if you were able to roll them out thinner. Since starter discard can come in varying consistencies (depending on how long it's been in the refrigerator) you may find you need to adjust this recipe with a little added water in order to make a dough that is soft enough to roll out easily, without being too sticky. When mixing the dough if it seems at all dry and crumbly, try sprinkling in a small amount of water to achieve a smooth, cohesive dough. 

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