Yes, Aaron. The KAF recipe is my base recipe. I always make a double recipe. I've modified it to use 1/3 cup oil in place of the 1/2 cup of butter. I mix the sourdough and the dry ingredients before mixing in the oil. You can just use the mixer's paddle. In addition to the health benefit, using the oil makes it a lot easier to roll out the dough when you get to that stage. I like to let the dough rest, divided in four and wrapped in saran for about four days in the refrigerator. I have some in there now. That gives it good flavor. I roll it to 1/16th inch thickness. I brush them with grapeseed oil. It seemed to me that the canola left an aftertaste. I've tried olive oil as well.
You need to watch them carefully, as they can burn fast. Last time I baked them, I discovered that 12 minutes (turn halfway through) with the convection oven at 375F works very well, and I had little overbrowning. When they come out, I make sure that they are all separate from each other, then pull out the parchment on which I baked them and let them cool initially on the baking sheet (helps to crisp them up), before I put them on a rack to cool completely.
I like to delete the salt and add 1/2 cup of KAF's Vermont Cheese powder (again, that is for the double recipe). There is plenty of salt in the cheese powder. I add 1/4 to 1/3 cup flax meal (nutritional boost), and 4 Tbs. Bob's Red Mill milk powder (making up for leaving out the butter).
I find 3 cm x 3cm is a good size, so I use a ruler but do not worry about some being uneven. I use a pizza wheel to cut the dough. Be sure to hold the pizza wheel more straight up as you roll, so that you don't drag the dough. I sprinkle them lightly with coarse salt.
I've also experimented with leaving out the cheese powder--and the salt--and putting in some Penzey's Buttermilk Dressing mix. I'd do that more if my husband was not so enamored of the cheese ones.
With your crowd, a double recipe will likely be inhaled within a day. 🙂
