Your oven might be hotter or cooler than mine, so after the first few minutes, adjust the baking time if needed. The cooking time will also be dependent on how thin or thick your crackers turn out. In other words, don’t blame me if you burn your first batch.
I try to use locally sourced, organic flour. If you can find it, it’s definitely better for you, your local economy and the earth.
If you use whole wheat flour, you might need to add a tiny bit more liquid to your dough if it feels too stiff.
You can also roll out your dough directly on your piece of parchment paper that you then just lift on to your baking sheet.