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1
Making the starter: Whisk 1st 6 ingredients together into a batter and store for 2 days.
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2
It will rise, go down and then separate.
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3
Making the cracker dough: Knead enough flour into 1 cup of starter dough to make a firm ball of dough.
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4
Cover and let rise 1 hour.
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5
In another bowl, mix the lard, salt, potato flakes, brown sugar and baking soda
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6
Mix in lemon juice and 3 tablespoons water.
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7
Knead this liquid into dough using paddle attachment of mixer.
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8
Add more flour changing to dough hook as dough stiffens.
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9
After 5 minutes you should have a stiff smooth ball of dough.
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10
Rolling out dough: Cut the dough into 1/4s.
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11
One at time, roll dough into a rectangle 3/8-inch thick.
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12
Starting at one end, put through pasta roller.
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13
Fold in thirds like a business letter.
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14
Give a quarter turn and roll again.
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15
Repeat the process 6 times.
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16
going down to position # 6 on machine.
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17
Use as little flour as possible.
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18
The final dough should be 1/4 inch thick.
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19
Preheat the oven to 425 degrees.
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20
Cut 1 1/2 inch rounds.
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21
Press tines of table fork through the rounds in 2 places.
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22
Arrange on parchment paper.
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23
Bake 8 minutes until the crackers have risen and are light golden brown.
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24
Lower the temperature to 200 degrees and then let the crackers dry out in oven for 2 hours.
