Thought I would try some cracker style again due to popular demand from wife and family. I tried it using 00 flour with starter added. No pics, although overall a good pie, it was not a cracker crust by definition. It was more of a thin Chicago style with the crust being kind of biscuity/cookieish like one that was being made a few years ago by "can't remember who" that was incorporating a bit of rice flour into the mix. This 00/starter one was weak/short and did not have any puffing or layering. May try again using high gluten/starter or 00/IDY and not try 2 different things at once.
jon
