My wife asked me to make a cracker we could use with our charcuterie. I was thinking of making a no yeast cracker but then I am not sure how to get good flavor into the final product without a cold fermentation; since there will be no starter I am looking for some help here. I like the flavor of sourdough and fermented bread. Is there a way to over ferment to exhaust the yeast and then flatten the dough to a cracker shape and bake without an oven rise?
is this possible? Thanks.