Sourdough Crackers *

1 cup (227 grams) sourdough starter, unfed discard

1 cup (113 grams) whole wheat flour

1/2 tsp flaky sea salt

4 Tbsp butter, room temperature

2 Tbsp dried herbs of your choice (ex rosemary, crushed red pepper, black pepper, etc.)

oil, for brushing

coarse salt for sprinkling

Mix sourdough, flour, salt, 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 until the dough is firm.  Preheat oven to 350.  Working with one piece of dough at a time, place dough onto a lightly floured piece of parchment paper and roll it to about 1 1/16 inch thick.  Transfer dough and paper onto a baking sheet.  Trim dough to fit on baking sheet and place those scraps with other set of dough.  Lightly brush with oil and sprinkle with salt. Cut dough into 1 1/4 inch squares.  Prick each cracker a couple times with a fork.  Repeat with remaining dough.  Bake crackers 20-25 minutes, until they're starting to brown around the edges.  Midway through turn sheets to ensure even browning. When fully browned, remove crackers from oven and place pans on rack to cool.  Store crackers in airtight container.