Because several people responded to me directly right after my
initial posting, I've had a chance to bake a second batch using a
friend's pasta roller. It worked out so well I bought one. This is
definitely the way to go.
Diane in Los Angeles has a link off of her excellent cracker tutorial
http://www.well.com/user/debunix/recipes/CrackerPrimer.html
to Four-Seed Snapper Crackers from Peter Reinhart's Whole Grain Breads
http://www.latimes.com/features/printedition/food/la-fo-crackerrec28b-2008may28=2C3=2C6982525.story
This recipe does not call for yeast. What's the difference between
crackers made with with yeast and crackers made without?
Thanks to all who responded. You guys rock, or should I say bake!
Lorna