I wanted savory snacks but I didn't want processed rubbish.
The good thing about European bread is how much more salt and spices there are. They are so flavourful it seemed like a shame to only taste it in bread form.
So I took some leftover dough, let it proof some more, rolled it out really thin and baked it off in the oven.
I now have wholesome, naturally made beer snacks that are as good as the breads.
