Sourdough Honey Crispbread

It's the third time I've baked this crispbread, the second time with sourdough instead of yeast. I think I'm getting somewhere now.
Each piece of bread is created from 48g of dough. That can be rolled very thinly to give a large and really crisp cracker, or kept a little thicker to give a smaller, but more chewy piece of bread. The crispy crispbread keeps for months, the softer version just a few days.
Other news from today is that I was COLD! We went for a walk with our visitors with a gale-force wind blowing in our faces, and if I'm totally honest I was underdressed so after quite a short walk I was suggesting we turn back. Later we sat outside and socialised with the friends. Having learned my lesson I was really layered up this time. I could hardly bend over to put my shoes on! But still, after an hour or so the cold had really seeped through to my bones.
Which meant it was a good time to bake this crispbread. Working next to a hot oven, opening and closing it regularly to turn the crispbreads. By the end of the evening I was really hot.
And yet the final piece of COLD was in bed in the middle of the night, when i ended wrapped tightly in down quilt and blankets but was still not warm.
At the time I was worried I was coming down with something, and the next day I was pretty lethargic, but now a couple of days have gone by and fortunately I'm feeling fine, and my usual warm self.