Crackers can be a welcome substitute from the crust and crumb of bread. Loave-less last weekend, I whipped up two batches of dip-embracing crackers. The first was a chia and sprouted multigrain, the second a haphazard adaption of a formula from baker Stefano Pibi.

Lacking the proper sourdough combination of firm and liquid, I punted, using an overnight retarded dough. Rolled on my pasta machine to a very thin consistency, they were brushed in olive oil and sprinkled with seeds and spice. Easy peasy, and five minute quick bake. Dip, crunch, good!