• Gather your ingredients so that you have everything close at hand on the counter or table.

Make the Cracker Dough

• In a medium bowl, combine the all-purpose flour, kosher salt, unfed sourdough starter, and extra virgin olive oil. If desired, add in your favorite seasonings.
• Knead by hand 7-10 times, until dough becomes smooth.
• Cover with plastic wrap and refrigerate for 30 minutes or more, for the dough to become firm.

Form the Crackers

• When ready to make the crackers, preheat oven to 350°F. Divide dough in half. Working with one piece at a time, press dough out by hand or a rolling pin to flatten. At this point, you may roll out the dough on a lightly floured surface with a pastry/pizza roller or a rolling pin.
• Place thin sheet of dough on an unlined baking sheet. Poke holes in the thin dough using a roller docker or fork. This will help keep the crackers from bubbling when baked.
• If desired, use a pastry wheel to slice the crackers into whatever shape you want–squares, rectangles, etc.
• (Sometimes, I leave the dough intact for baking and then break into rough crackers after they’ve baked for a very rustic appearance.)
• Next, lightly smooth a little bit of extra virgin olive oil over the dough with a pastry brush or your fingers. Sprinkle sea salt over the dough. Repeat with second ball of dough.

Bake and Break the Crackers

• Bake one pan at a time in a preheated oven for 10-12 minutes until edges begin to brown, turning the pan halfway through the baking period to help the crackers cook evenly.
• It may be necessary to remove crackers that are baking faster than others. This happens when crackers are thinner, or for those baking along the edge of the pan. I try to check the crackers every 1-2 minutes after the eight or ten minute mark, depending on the thickness of the crackers.
• When crackers are golden brown, remove the baking sheet from the oven and transfer the crackers to a large bowl to cool. When crackers have cooled, store in an airtight container or plastic bag for up to 3 weeks. This recipe will fill two baking sheets and will make between 40-50 crackers.