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MIX INGREDIENTS IN LARGE BOWL. KNEAD BRIEFLY. REST 1/2 HOUR (FOR RICHER FLAVOUR, REST FOR SEVERAL HOURS). DIVIDE INTO SEVERAL MANAGEABLE PIECES. ROLL FLAT; FOLD IN QUARTERS; ROLL FLAT. REPEAT ROLLING AND FOLDING SEVERAL TIMES. HEAT PIZZA STONES IN 500° OVEN. ROLL OUT A FINAL TIME AS THINLY AS POSSIBLE; CUT INTO CRACKERS. BAKE 2 MINUTES ON PIZZA STONES; TURN; BAKE 2 MINUTES MORE (SEE NOTES). NOTES:SOURDOUGH STARTER CAN BE MADE PER PACKAGE DIRECTIONS AND THEN KEPT INDEFINITELY IN FRIDGE. FEED IT WEEKLY: STIR IN 1/2 C FLOUR AND 1/2 C LUKEWARM WATER AND LEAVE AT ROOM TEMPERATURE FOR 6 HOURS.DO NOT SKIMP ON THE ROLLING AND FOLDING: THIS STOPS THE CRACKERS FROM BEING TOO SOLID. KEEP A CLOSE EYE ON THE COOKING. IF IT TAKES YOU A WHILE TO LAY OUT THE CRACKERS, OR IF THEY ARE VERY THIN THEY CAN COOK VERY QUICKLY. YOU MAY NEED ONLY A MINUTE OR LESS ON THE SECOND SIDE. |