Corrected pull request from the GIT course - this one goes in the right direction!

crackers.txt

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+A Recipe for Sourdough Crackers
+
+Ingredients
+
+    1 cup (113g) White Whole Wheat Flour
+    1/2 teaspoon sea salt
+    1 cup (227g) sourdough starter, unfed/discard
+    4 tablespoons (57g) unsalted butter, room temperature
+    2 tablespoons dried herbs of your choice, optional
+    oil, for brushing
+    coarse salt (such as kosher or sea salt) for sprinkling on top
+
+Instructions
+
+    Mix together the flour, salt, sourdough starter, butter, and optional herbs to make a smooth (not sticky), cohesive dough.
+
+    Divide the dough in half, and shape each half into a small rectangular slab. Cover with plastic wrap, and refrigerate for 30 minutes, or up to a couple of hours, until the dough is firm.
+
+    Preheat the oven to 350°F.
+
+    Very lightly flour a piece of parchment, your rolling pin, and the top of the dough.
+
+    Working with one piece at a time, roll the dough to about 1/16" thick. The dough will have ragged, uneven edges; that's OK. Just try to make it as even as possible.
+
+    Transfer the dough and parchment together onto a baking sheet. Lightly brush with oil and then sprinkle the salt over the top of the crackers.
+
+    Cut the dough into 1 1/4" squares; a rolling pizza wheel works well here.
+
+    Prick each square with the tines of a fork.
+
+    Bake the crackers for 20 to 25 minutes, until the squares are starting to brown around the edges. Midway through, reverse the baking sheets: both top to bottom, and front to back; this will help the crackers brown evenly.
+
+    When fully browned, remove the crackers from the oven, and transfer them to a cooling rack. Store airtight at room temperature for up to a week; freeze for longer storage.