This is adapted from the https://www.kingarthurflour.com/recipes/sourdough-crackers-recipe">King Arthur recipe

• 1 cup (113g) King Arthur White Whole Wheat Flour
• ½ teaspoon sea salt
• 1 cup (227g) sourdough starter, unfed/discard
• 4 T (57g) unsalted butter, room temperature
• 2 T herbs (rosemary)
• olive oil, for brushing
• coarse / flakey salt (such as kosher or sea salt) for sprinkling on top

Mix together the flour, salt, sourdough starter, butter, and herbs to make a smooth (not sticky), cohesive dough.

Divide the dough in half, and shape each half into a small rectangular slab. Cover with plastic wrap, and refrigerate for 30 minutes, or up to a couple of hours, until the dough is firm.

Preheat the oven to 350°F.

Very lightly flour a piece of parchment, your rolling pin, and the top of the dough.

Working with one piece at a time, roll the dough to about 1/16" thick.

Transfer the dough and parchment together onto a baking sheet. Lightly brush with oil and sprinkle salt on (be careful!)

Cut the dough into crackers (a pasta cutter or rolling pizza wheel works well).

Prick each square with the tines of a fork.

Bake the crackers for 20 to 25 minutes, until the squares are starting to brown around the edges. Midway through, reverse the baking sheets: both top to bottom, and front to back; this will help the crackers brown evenly.

When fully browned, remove the crackers from the oven, and transfer them to a cooling rack.