Two hours before the procedure, mix the yeast with flour type 55% and the required water for a normal dough.

Let this sourdough rest in a clean bowl for 2 hours.

Add the sourdough and all the ingredients except the sunflower into the mixer and run. Before the end of the mixing process, progressively add the sunflower.

Let the dough rest for 30-45 minutes.

Shape and place in oiled plates.

Proof at 33°C in relatively dry proofer and bake at low temperature. As soon as the crisps cool down, cut and continue baking until they dry completely.