Lavosh Crackers

• 4 g fresh yeast (or 2 g dried active yeast)
• 150 g

In a stand mixer with a dough hook, combine the yeast, milk, malt extract, sourdough starter, white flour and 100g of the wholemeal flour until it forms a loose dough. Cover and prove for an hour.

Add the remaining 75g wholemeal flour and the salt and mix until it comes together in a very soft, sticky dough. Tip onto a heavily floured worktop and cut into four equal-sized pieces.