Kathleen Anninos Cape Cod Comman Crackers

I've looked everywhere for this recipe and it was in Julia's Kitchen With Master Chefs. This is an extremely hard-appearing recipe, but I haven't made it yet.

• Ready In: 74 hrs
• Yields: 5 1/2 dozen

Ingredients

• 1 1⁄2 teaspoons  yeast
• 1  cup warm water
• 1  tablespoon brown sugar
• 1 1⁄2 teaspoons lemon juice
• 1⁄2 teaspoon salt
• 1  cup bread flour
• 1 1⁄4 cups bread flour
• 6  tablespoons  lard
• 1  teaspoon salt
• 1  tablespoon  instant potato flakes
• 1  tablespoon brown sugar
• 1⁄2 teaspoon baking soda
• 3  tablespoons water
• 1  tablespoon fresh lemon juice
• 2  cups bread flour

Directions

1. Making the starter: Whisk 1st 6 ingredients together into a batter and store for 2 days. It will rise, go down and then separate.
2. Making the cracker dough: Knead enough flour into 1 cup of starter dough to make a firm ball of dough. Cover and let rise 1 hour.
3. In another bowl, mix the lard, salt, potato flakes, brown sugar and baking soda
4. Mix in lemon juice and 3 tablespoons water.
5. Knead this liquid into dough using paddle attachment of mixer.
6. Add more flour changing to dough hook as dough stiffens.
7. After 5 minutes you should have a stiff smooth ball of dough.
8. Rolling out dough: Cut the dough into 1/4s.
9. One at time, roll dough into a rectangle 3/8-inch thick.
10. Starting at one end, put through pasta roller.
11. Fold in thirds like a business letter.
12. Give a quarter turn and roll again.
13. Repeat the process 6 times. going down to position # 6 on machine.
14. Use as little flour as possible.
15. The final dough should be 1/4 inch thick.
16. Preheat the oven to 425 degrees.
17. Cut 1 1/2 inch rounds.
18. Press tines of table fork through the rounds in 2 places.
19. Arrange on parchment paper.
20. Bake 8 minutes until the crackers have risen and are light golden brown.
21. Lower the temperature to 200 degrees and then let the crackers dry out in oven for 2 hours.