Result: yep, these are cracking. But salt content is lacking… might need some dip.

Recipe: mix 85g old rye #sourdough starter, 100g rye flour (type 1150), 100g wholegrain spelt, 160g water, 8g salt, 25g olive oil, let rest for 22 hours at room temperature, notice that it's way too sticky, add about 100g of spelt and 4g of salt and some caraway seeds, knead well, flatten very thin onto parchment paper, cut into small pieces, bake ~12 minutes at 200°C, eat some while letting cool off.
#homeBaking