Soaked Sourdough Thin Wheat Crackers

In a large bowl, combine the sourdough and the lard and mix thoroughly. Mix the salt in with 1/4 cup flour and add to the sourdough mixture. Knead it all together in the bowl, adding as much flour as necessary to make a stiff dough. Cover the dough with plastic wrap or put a lid on the bowl to prevent it from drying out. Leave the dough at room temperature for at least seven hours.

Seven or more hours later, preheat the oven to 350 degrees Fahrenheit. Take a small portion of the dough (about 1/4 cup) and roll it out on a Silpat or other nonstick baking mat using a rolling pin, until it is very thin.

Pour a little bit of olive oil on the rolled out dough and spread it to the edges of the dough with a pastry brush or your hand. Sprinkle liberally with coarse salt. (I tried these with fine sea salt and it really wasn't as good as the kosher salt!)

Cut the dough vertically and horizontally into quadrangles with a pizza cutter. Transfer the Silpat onto your baking sheet and bake for 15-20 minutes or until just golden brown. Repeat in batches. The crackers shrink a little bit in the oven, so when you pull out your baking sheet, they will already be separated and you don't have to try and transfer the delicate dough from one surface to another.