Sourdough Crackers

• 200 g mature sourdough starter (100% hydration)
• 60 g plain flour
• 6

Put the sourdough starter, flours, olive oil and salt in a bowl. Mix and knead with your hands until it comes together into a dough.

Wrap the dough tightly in a lightly oiled plastic bag. Refrigerate for at least 30 minutes or, if time allows, up to 24 hours.

Preheat the oven to 200°C/400°F/gas