Cracker

For the cracker (starter)

• 1 packet yeast (7 grams)
• ⅓ cup whole wheat flour
• ⅓ cup very warm water
• 1 teaspoon sugar

For the cracker (dough)

• 2 cups whole wheat flour
• ⅔ cup warm water
• 4 tablespoons olive oil
• 1 teaspoon kosher salt

Steps

1. Using a whisk and a large bowl, mix the starter ingredients until you have what looks like pancake batter. Cover and set aside for 45 minutes. The mixture should become bubbly and active.
2. Add the dough ingredients to the starter and mix thoroughly with your hands. Turn out of the bowl and knead just until you have a smooth dough. Return to the bowl, cover, and set aside to rest and rise for 1 hour.
3. Cut the dough into 10 equal pieces, arrange them on a baking sheet or a piece of parchment paper, and cover with plastic wrap. Meanwhile, place a baking stone in your oven and turn it on to its hottest setting (on many ovens, including mine, this is 500 degrees). Let it heat at that temperature for at least 35 minutes. When the oven is ready, take one ball of dough and place it on a piece of parchment paper. Roll it out until very thin. (You are trying to get the dough as thin as possible without tearing it.) Slide the parchment onto the hot stone and bake for about 8 minutes, or until brown and crispy. (If you do not have a baking stone, you can cook the cracker, on its parchment, on a sheet pan.) To check the cracker, break off a small piece—it should snap, not bend. Remove and set on a wire rack to cool.
4. Repeat with remaining balls of dough. (If you don’t want to make all ten crackers, any remaining dough can be stored in a tightly sealed container in the refrigerator for up to a week.)

Salsa Verde