Store in an airtight container for up to six weeks at room temperature, or for up to six months in the freezer. In a medium bowl, place all of mixture, and make a well in its centre. Add this to the original mixture and stir until moistened. Turn dough onto a lightly floured surface and quickly knead the dough for 10-12 strokes or until dough is nearly smooth. Pat or lightly roll dough into a 6 inch circle and cut out 6 wedges.
Place wedges onto an ungreased cookie sheet.
Brush with milk and sprinkle with sugar. Bake in 400 degree farenheit oven for 10-12 minutes or until bottoms are brown. Add four cups of white wine vinegar. Pour the mixture in a plastic container, cover it, and let sit in the dark for three to six weeks. After this time filter the vinegar and add a few fresh herbs.