Sourdough Crackers and Sourdough Squash Rolls

A new discovery for me are sourdough crackers. They contain all the essential ingredients for deliciousness: a hint of olive oil, salt, flakes of dried oregano, and enough seedy crunchiness that people across the room look up longingly at the first snap.

The great thing about making sourdough crackers is the recipe only requires a few tablespoons of sourdough starter, so they can be made easily while making another bread. 

The other bread in this case were a dozen rolls. I kneaded in roasted kabocha squash I discovered uneaten in the refrigerator. For the rest of my liquid I used a leftover beer, and, well, I had the olive oil on the countertop for crackers, so I poured in two tablespoons.