In my ongoing quest to keep my sourdough starter alive, I made sourdough crackers today using this recipe. Instead of lard I used butter. My rule of thumb is that you can never have too much butter. Blending the butter into the sourdough starter was difficult, though -- I wondered if I was expected to use a mixer, or have the butter softer than room temperature. In the end I did a very haphazard job, and it turned out fine.
You're supposed to leave the dough to rise for 7 hours. Due to several delays (mostly baby-related) I didn't finish till one, and I wanted to cook them before John got home, so they only got 4 1/2 hours of rise time. To make up for it, I let them rise in the warmest place I could find -- outside! It's been in the nineties. I just put the bowl in a plastic bag. When I brought it in at 5:30, it was warm, probably twice as big, and very foamy in consistency -- full of great big air pockets. Excellent rise! My sourdough is finally alive.
With my Silpat and rolling pin (or, as my Grandma J calls it, "spousal realignment device," haha) it was way easier than I thought it would be to roll them out. Took only a minute or two with each batch. (The recipe made three batches.)
Instead of plain salt, I sprinkled them with adobo. Yum!