How to make Italian Sourdough Crackers
Step 1
In a bowl, combine flour, semolina, salt, oregano, half of the fennel seeds and black pepper.
Step 2
Next, add the olive oil and sourdough starter.
Step 3
Knead the dough for 5 minutes until smooth and elastic.
Step 4
Now, roll out the dough between two sheets of baking paper into a rectangle.
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Step 5
Make sure the dough slab is no more than 2-3 mm thick.
Step 6
Next, brush the surface with water and sprinkle with the remaining seeds, pressing them down into the dough.
Step 7
Cut 6 cm x 6 cm (2.5 in x 2.5 in) squares, prick them with a fork, and bake them for 50 minutes at 160 °C (320 °F).
Step 8
Transfer the crackers onto a rack and leave them to cool down completely and harden.
