Sourdough Rye Crackers

What you’ll need:

• 250g refreshed sourdough starter

• 60g extra virgin olive oil

• 160g rye flour

• 6g salt

• 1 tsp dried garlic powder

• 2 tsp fennel seeds (optional)

• 1/2 tsp black pepper

• Maldon salt for sprinkling

Directions

— Preheat oven to 425 degrees. In a medium bowl, mix starter and oil. Stir in the flour, salt, seeds, and spices. using your hands, Mix it all together directly in the bowl. Lightly flour a clean surface and knead the dough for a few minutes until smooth.

— Add dough back into a clean bowl, cover, and let it rest for up to 2 hours.

— Cut dough into 3 even parts, keeping two of the pieces covered in a bowl. Lightly flour your surface; using a rolling pin (or a makeshift one with a wine bottle), roll out one piece of dough as thin as you'd like. **Remember, the thinner the dough, the crispier they will get and the faster they will cook.

— Using a pastry cutter or a knife, cut into squares or rectangles. Use a spatula (they are delicate) to individually transfer each cracker to a parchment paper-lined baking tray.

— Sprinkle your crackers with salt and bake for 10-14 minutes. **Use your best judgement here — the thicker the cracker, the longer it will take to bake (and vice versa). They are ready when the edges start to turn brown.

— Repeat the process for two remaining pieces of dough. Roll, cut, bake. Don’t forget to lightly flour your surface for each piece.

— Sprinkle some Maldon salt while they are hot and set them aside.