Baking

Since crackers are thin, they bake in minutes, not hours. This means that you need heavy duty baking sheets, a watchful eye, and a well-calibrated oven, or at least an oven whose quirks you are accustomed to. I use an oven thermometer placed in the center of the oven to check my oven temperature and make sure it’s running true to the digital readout. That said, even the newest, most costly ovens have hot spots. That’s why I instruct you to rotate baking sheets not just from back to front, but also switching the bottom sheet of crackers with the top sheet so that your crackers are evenly baked.