100% Rye Crackers

These were something of a mash-up of the KA Sourdough Crackers recipe and the very rough instructions for rye crackers given by Hamelman in Bread (see the Appendix section on starting a rye culture). End result was delicious; the zaatar flavor weirdly made these almost like cheez-its, in flavor, but more complex.

Key points:

• I used the rye starter I've been working on (100% hydration, medium rye)
• I just realized I don't remember which flour I used -- I think more medium rye? Which would make these 100% rye.
• opted for zaatar here, which worked quite well
• baked at 375

Mixed the dough by hand, formed into two blocks and refrigerated for about 90 minutes, maybe 2 hours.

The tricky thing here might be getting the right combo of thickness and temperature. Aim for nearly as thin as possible to help ensure they are crisp. They took at least 18 minutes each tray. Take notes on time, temp, thickness.