Whole wheat crackers not crispy
Several times I have made whole wheat crackers, based on a recipe in Piano Piano Pieno by Susan McKenna Grant:
1/2 c leftover sludge from capturing wild yeast (I use leftover sourdough sludge)
1/4 c sesame seeds
1/2 c WW flour
1/2 c AP flour
1/2 tsp salt
1/2 tsp pepper
1/4 tsp red chili pepper flakes
1/4 c poppy seeds
1/2 c flax seeds
1/2 c olive oil
Mix all together into a ball, refrigerate 1 hour. Roll out between sheets of parchment as thin as possible. Cut into squares with a pizza cutter, prick with a fork. Bake on top shelf at 350F for 20-25 minutes. The crackers are delicious in flavor but tough and chewy, not crispy, except at the edges.
Can anyone give me advice on how to make them crispy?