Saturday Morning Sourdough Crackers

This morning I used some of the refrigerated dough leftover from the spinach pies. It has rye corn wheat white flour salt and oil in it.

I rolled it thin with a rolling pin and brushed with olive oil and garlic powder and salt. I used my pastry cutter (zig zagger) and baked them on silicone mats at 450 F.

 I docked them with a fork. 12 minutes in 4 minute bursts to check.