members recipes

Ingredients
sourdough leftovers (after rinfresco)
olive oil
salt
fresh herbs (straight from the orto)

Method
when you cannot throw away the amount of sourdough you have just rinfrescato, just add two coffee spoons of salt, olive oil at your pleasure, and fresh herbs fine chopped until your kitchen is full of green scents. Let it rise for a few hours, while you forget it is there. When you discover it's still there, stretch your dough, cut into rombi or squares, and prick them with a fork.

Put into ventilato oven at 190° for 10 to 15 minutes according to the thickness your crackers may have that day

.:)