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Cover dough with plastic wrap and a towel and leave it in a warm place until double in bulk, about 3 hours.
Punch down and divide it into 14 pieces, or into 4 if large free-form shapes are desired. Roll out each onto a floured board to less than 1/8inch thick and prick surface with a fork as for matzohs. Place on ungreased cookie sheets and bake at 450 degrees for between 5-8 minutes, until golden brown. Crackers can be turned over and baked for a few more minutes until crisp and brown on the second side. Cool on a rack. Repeat rolling and baking with remaining dough.
Cream crackers
2 cups cake flour
1 tsp. salt .
1-1/2 tsp. sugar
1 tsp. baking powder
About 2/3 cup heavy cream
Preheat oven to 350 degrees.
Use ungreased cookie sheet.
Combine flour, salt, sugar and baking powder in a bowl and stir with fork. Add cream slowly while stirring constantly. Mix well until dough holds in a ball. If dough is too crumbly, add a tablespoon or two of cream. Turn dough onto lightly floured surface and roll to a thickness of 1/8 inch. Using cookie cutter
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