• 1 cup unfed sourdough starter (discard)
• 1/4 cup olive oil
• 1/2 teaspoon salt (plus extra for sprinkling)
• Optional: herbs (e.g., rosemary, thyme), spices (e.g., black pepper, paprika), seeds (e.g., sesame seeds, poppy seeds)

Mixing the Dough:

• In a mixing bowl, combine the sourdough starter, olive oil, salt, and any desired flavour additions. Mix until well combined and a cohesive dough forms.

Resting the Dough:

• Allow the dough to rest for about 30 minutes to relax the gluten and enhance the flavours.

Rolling Out the Dough:

• Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
• Place the dough between two sheets of parchment paper and roll it out into a thin, even layer (aim for about 2-3 mm thickness).

Cutting the Crackers:

• Use a pizza cutter or knife to cut the dough into desired shapes—rectangles, squares, triangles, or any creative shapes you prefer.

Baking the Crackers:

• Transfer the cut crackers onto the prepared baking sheet, leaving a bit of space between each piece.
• Prick each cracker with a fork to prevent air bubbles from forming.
• Sprinkle the crackers with a bit of additional salt or desired toppings (e.g., sesame seeds, sea salt flakes).
• Bake in the preheated oven for 15-20 minutes or until golden brown and crisp. Keep a close eye on them towards the end to avoid burning.

Cooling and Storing:

• Remove the crackers from the oven and let them cool completely on a wire rack.
• Once cooled, store the sourdough crackers in an airtight container at room temperature for up to a week (if they last that long!).