People with experience baking crackers
I was wondering if you had any ideas about ingredients or techniques that make crackers extra crispy and crunchy.
I like crackers super crunchy so I bake them at 350F with the convection fan on until they are nicely browned. This is always longer than the recipe states. Convection mode also helps remove the water from the crackers.
50ish%, and a good formula will guarantee good results.
Using ammonium bicarbonate ("bakers' ammonia") instead of baking soda can help - if it's even sold anymore.
It's no good in a cake, but for crackers and thin crispy cookies it apparently makes a positive difference.