Salt: Please note that I am using course Himalayan salt. If you wish to switch the salt and use either sea salt or another coarse saltBake Time: Since oven times, seasoning of your pan, hydration of your sourdough, and elevation levels all play a part in baking you will want to start by baking for 10 minutes and checking your crackers. Then check again every 10 minutes until the crackers are done to a firmer texture. Make note of this on your printed recipe. Once you try the recipe the first time, you will have a reliable and stable recipe for your environment. Crunchy Crackers: cook for close to 40 minutes. Depending on how thick your sourdough discard is will also determine if you will want to add any additional time. For crunchy crackers, you will want to cook them until they are golden brown.Be sure to place them on a cooling rack and allow them to cool completely. If your crackers are not thin enough, they will not be crunchy, but they will still be delicious Tough Crackers: This recipe will keep you from making your crackers tough. The hardest part of keeping homemade crackers is overmixing, over kneading, or rolling them too thick. Jelly Roll Pan: If you are using a new jelly roll pan, please note that the crackers will not brown as easily, or may not brown at all. Make sure that your jelly roll sheet pan is not holding any liquid in the center. If it does, your crackers will be thick in the middle and extra crispy on the sides. You can test this by pouring a cup of water onto your jelly roll. If the water sits in the middle, you may want to get a new pan and use this pan for roasting veggies, meats, and other sheet pan meals. You can use your pan for cookies, but you will get cookies that have tails on them because the batter will run a little. Not the end of the world, but just note the cookies that bake in the middle will not be round.Soft Crackers: If you pour the batter too thick, you will have soft crackers. Which is not necessarily a bad thing, and they are still an absolutely delicious cracker. These remind me of lavash bread crackers.To make them softer you will pour the batter a little bit thicker and also bake for less time. Double the amount of the batter you pour for the thin crackers and then cook for thirty minutes instead of forty minutes.