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rosemary's crackers

 
NOV 07 @ 15:01

by madamada

starting from sourdough which had to be rinfrescata/refreshed??? adding to it a little manitoba flour to make the dough more firm and brushing the rollpinned dough with evo oil and folding it a couple of times stretching it open again, 10 mins in the oven at 220° and it's donebig_smile

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