1 1/2 cups of cake flour or whatever flour you may have
6 TBS of water
2 TBS of softened butter
2 TBS of vegetable oil
2 tsp of instant yeast
1 tsp of sugar
1/4 tsp of baking soda
1/4 tsp of cream of Tatar
1/2-1 tsp of sea salt of herb salts for topping
Let cool in fridge for at least 12 to 18 hours. When you're ready to use, take the bowl out of the fridge and let the dough come up to room temperature, about 15 minutes. Pre-heat oven to 400 degrees and line a large baking sheet with parchment paper, of grease. Prick cracker with fork. Bake for 8-10 minutes.
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