After a small break shooting with cookbook Girolomoni. I tried these crackers with different ingred

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After a small break shooting with cookbook Girolomoni. I tried these crackers with different ingredients and different blends of flour. This version has been the most successful. The crackers are crunchy and brittle and will keep for a long time, if kept in a tin or a jar with airtight. integral express The addition of oilseeds is optional, you can use others or add herbs, such as rosemary, thyme or sage.
Can be considered a good recipe to use the redundancies of sourdough and in that case just increase a little 'doses. The process is very simple and rising times shorter, the dough is thin over the cracker is crumbly.
Ingredients 150 grams of flour type "integral" bio Girolomoni 50 grams of flour type "0" bio Girolomoni 50 grams of flour of durum wheat semolina 150 grams of sourdough 160 grams of warm water 80 g of olive oil 80 g sunflower seeds 5 g salt
Preparation Dissolve the yeast in the lukewarm water. Mix the flour and add salt and oil seeds (whole or ground leggermenti). Add to the mixture of water and sourdough, olive oil. Combine the flour and stir with a wooden spoon. When the mixture begins to separate from the sides of the bowl, pour it on a board. Knead vigorously without adding too much flour, until it reaches a smooth consistency and elastic. Leave it to rest for a couple of hours, covered with a damp cloth in a sheltered place. Roll out the dough into a sheet thin enough, I used the pasta machine is fine but also a rolling pin. Cut the crackers into uniform rectangles and place on a baking sheet lined with parchment paper previously. Allow to stand for another 30 minutes and then bake in a preheated oven at 200 C for 15 minutes. Once cooled integral express are durable integral express in closed containers.
* After a small break shooting with Girolomoni's Cookbook. integral express I tried These crackers with different ingredients and different blends of flour. This version was the most successful. The crackers are crisp and crumbly and stored for a long time. The Additions will oilseeds is optional, you can use others, or add rosemary, thyme or sage.
Ingredients 150 gr of flour type "integral" Girolomoni bio 50 gr of flour type "0" Girolomoni bio 50 gr of flour durum wheat flour 150 gr of sourdough 160 grams of warm water 80 g of olive oil 80 g of sunflower seeds 5 g of salt
Preparation Dissolve the sourdough in