Sourdough Crackers with Olive Oil and Herbs

In a bowl, combine sourdough starter with flours, olive oil, herbs, and salt. Mix to combine, kneading until the dough comes together in a smooth ball.

Wrap tightly in plastic wrap or reusable silicone bag and refrigerate for at least 30 minutes or up to 24 hours.

Position oven racks in the upper 1/3 and lower 1/3 of oven; preheat to 350 degrees F.

Cut the dough in half; put one half back in the fridge while you roll out the other. Cut dough again into 4 smaller pieces.

Using a rolling pin, roll out two pieces into oblong rectangles, as thin as you can, directly on a silicone baking mat. The rectangles will be close to each other but do not overlap. Repeat with the remaining two pieces. I use two mats for each half batch of dough. I do not flour or grease the mats as the crackers release easily when baked.

Lay each silicone baking mat of dough on a baking sheet.

Spritz lightly with water and sprinkle with kosher salt.

Bake for 6 minutes. Rotate the pans top to bottom and back to front. Bake another 4-8 minutes or until lightly golden brown and crispy.

Remove from oven and slide cracker slabs onto a wire rack to cool.

When completely cool, break into jagged pieces.

Repeat for second half of dough.

Crackers will keep in an airtight container at room temperature for up to one week.