Jerry,
I can't remember if I made that particular recipe from Alford and
Duguid's book, but I am a cracker lover and have made several kinds
from that book and elsewhere. I found that rolling by hand was not
successful for me as I couldn't get consistent thickness
throughout. I now use a pasta maker and can get them paper thin. I
roll them out then lay them on a lightly greased half sheet pan. I
use a pizza cutter to quickly cut across the strips to make smaller
crackers. Then I salt them and put them into the oven. The other
advantage of this method is that you get more even browning. The
purpose of pricking with a fork is so the cracker doesn't balloon up
like a pita does. But when they do balloon they just make a
different looking cracker and are just as tasty. I haven't found it
necessary to use the fork because the crackers are so thin. I will
try the whole wheat cracker recipe from Duguid and Alford to see if
it works as well as the other crackers I make.
Cheers,
Dave