In a bowl, combine the sourdough starter with flours, sugar, olive oil, herbs, and kosher salt(affiliate link). Mix to combine, kneading until the dough comes together in a smooth ball.
Return the dough to the bowl (oiled), cover with a towel, and let rest for at 30 minutes or cover with plastic wrap and refrigerate until ready to roll, for up to 24 hours.
Preheat oven to 350 degrees. Line two rimmed baking sheets (or cookie sheets) with parchment paper or a silicone baking mat.
Cut dough in half; cover one half back with a towel so it won’t dry out. Cut the other dough into 4 smaller pieces.
Roll out each piece into a long rectangle, this does not, and should not look perfect. Using a rolling pin on a lightly floured surface, roll each piece of dough as thin as you possibly can. (Or fancy it up and roll and cut out with a 2-inch cookie cutter, or slice squares with a pizza cutter, it’s up to you)
Lay out two rolled out pieces of dough (or cut-outs) side by side (not overlapping) on each rimmed baking sheet(affiliate link).
Spritz or brush lightly with water; sprinkle with Maldon salt, if using. Or make a salt wash** for the crackers with sea salt and warm water, gently brush on the crackers.
Bake for 12 to 15 minutes or until lightly golden brown and crispy, rotate the pans half-way through baking, for an even golden color.
Transfer crackers to a cooling rack. Repeat with remaining dough.
Crackers should keep in an airtight container at room temperature for up to one week. I wouldn’t recommend freezing the crackers, but you could freeze the dough. Wrap it tightly in plastic wrap, and label it.
*I use Diamond Kosher salt(affiliate link) in most of my recipes. Salts and koshers salts differ, so if using another salt, use a bit less.
**Brush on a saltwater wash: mix 1 teaspoon kosher salt(affiliate link) with one tablespoon warm water
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