Whole Wheat Sourdough Crackers II

- 1 c. sourdough (fed with wheat, spelt or kamut)
- 1 c. oil
- 1 c. (or as much as needed to make a stiff dough) whole wheat, spelt or kamut flour – plus extra for rolling
- ½ t. sea salt
- approx. 2 T. Spike seasoning and/or dill weed
- ¼ t. baking soda
- olive oil for brushing
- coarse salt or Spike for sprinkling on top

In a large bowl, combine the sourdough and the lard and mix thoroughly. Mix the salt, Spike/dill and baking soda in with ¼ c. 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. Allow the dough to rest for about 10 minutes.

Preheat the oven to 350º F, and line a sheet pan with parchment paper. Take a small portion of the dough, and roll it out on a floured board using a rolling pin, adding flour if it\'s too sticky, until it is very thin. Be careful, this is a rather delicate dough so feel free to use ample flour, if necessary. Cut into cracker shapes using a dough cutter or sharp knife. Transfer the crackers to the sheet pan and brush with oil and sprinkle with salt or Spike. Repeat with more dough until the sheet pan is filled with crackers. Bake crackers in batches as necessary for 15-20 minutes or until just golden brown. Yield: About five dozen crackers.

(lightly adapted from Jessica Prentice\'s recipe)