(1). What is the difference between convection baking and regular baking for these crackers? Would one be preferred?
(2). If I wanted to make these really cheesy, could I add more cheese than you suggested or would that not work? If I can add more, what would be an upper limit? I’ve seen sourdough cracker recipes that added 8 oz of shredded cheese. Is that way too much for this recipe?
Thank you ! I really appreciate being able to ask questions like this.

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