Any suggestions for those who make thin cracker crust by hand.
After the dough stretches and releases from the side of the bowl, how much kneading is necessary.
Got a bread machine with dough setting, but I have to unplug the damned thing after about four minutes since it's only programmed for a 10 minute cycle. Can't simply press a button to interupt it. I like it, though. Nice nonstick surfaces.