I am new to this, making a starter and all, and I had a lot left to discard. Rather than do that I experimented for the first time….not carefully, not organized…I just played. The first crackers were puffy and small, the second too thick even when pricked, a third batch involved using cookie cutters…were not worth the trouble. But…the 4th batch….instead of only rolling out the dough, I stretched it as in a pizza crust and got it very thin, then pricked it. Nice, crisp, thin crackers were the result. Hints: the outer edges may bake and darken faster if thinner than the middle. If the dough wants to bounce back …give it a short rest between stretches, and/or lift the dough and give it a little breath of air beneath it before proceeding. I only did this once, but it seems to work; so have fun!

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