feeds: 16
ingredients:
- Wheat Berries 125 g
- Butter .25 Cup (US)
- Ryecorn 114 g
- Salt 1 tsp (metric)
- Olive Oil 1 Tbsp (metric)
instructions: |-
  Grind **Wheat Berries** into flour.
  Melt **Butter**
  **Ryecorn** will be in the form of 227g of 1:1 sourdough starter discard. (~ 1 cup)
  Mix all of above with **Salt** to form a dough. Let rest in refrigerator up to 24 hrs.
  After shaping and cutting into crackers, drizzle with **Olive Oil**
  Bake at 350F for 25 to 30 minutes.
  Allow to cool fully on rack, without parchment paper.
