Servings: ABOUT 16

200 grams (about 1 cup) discarded sourdough starter (100% hydration) 200 grams (about 1 cup) discarded sourdough starter (100% hydration)
½ cup (60g) all-purpose flour* ½ cup (60g) all-purpose flour*
½ cup (60g) whole wheat flour* ½ cup (60g) whole wheat flour*
2 tablespoons (12g) rye flour* 2 tablespoons (12g) rye flour*
* I used a total of 132g all-purpose flour, and no wheat or rye flour note: I used a total of 132g all-purpose flour, and no wheat or rye flour
3 tablespoons (32g) extra virgin olive oil - I used 32g of oil 3 tablespoons (32g) extra virgin olive oil - I used 32g of oil
1 tablespoon dried herbs de Provence 1 tablespoon dried herbs de Provence
1/2 teaspoon fine sea salt - I used sea salt ½ teaspoon fine sea salt - I used sea salt
Maldon flake salt, for topping - I used a scant Tbsp for half the dough, so use scant Tbsp x 2. (2 x 6 g) Maldon flake salt, for topping - I used a scant Tbsp for half the dough, so use scant Tbsp x 2. (2 x 6 g)

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. I used my Kitchen Aid stand mixer with dough hook and kneaded dough on speed 2 until it formed a smooth ball and picked up all dough from the sides of the bowl (about 2 to 3 minutes).
Wrap tightly in plastic wrap and refrigerate for at least 30 minutes or up to 24 hours. (I refrigerated mine for 24 hours. I have let the dough sit in fridge for 4 days before using.)
Position oven racks in the upper ⅓ and lower ⅓ of oven; preheat to 350 degrees F. Line two baking sheets with parchment or silicone baking mats.
Cut dough in half; put one half back in the fridge while you roll out the other. Cut dough again into 4 smaller pieces.
Roll out each piece into an oblong rectangle. You can do this with a rolling pin on a lightly floured surface, or using a pasta roller for super thin crackers. I like to roll my dough out to the #6 thickness setting (out of 8). If you are rolling by hand, just roll it as thin as you possibly can. I used the pasta roller #6 thickness.
Lay out two oblongs of dough side by side (not overlapping) on each baking sheet. Cut into small squares.
Spritz or brush lightly with water; sprinkle with flake salt.
Bake for 12 to 15 minutes or until lightly golden brown and crispy, rotating the pans top to bottom and back to front part way through baking. I baked mine 7½ minutes before rotating pans and then watched them carefully so they didn't get too brown - approx. 5 to 6 minutes more after rotating. Try 5 minutes on the 2nd side next time! A total time of 12½ to 13½ minutes.
Let cool, then transfer crackers to a cooling rack. Repeat with remaining dough.
Crackers will keep in an airtight container at room temperature for up to one week.

You can use any blend you like so long as the total flour weight stays the same. For example, if you leave out the rye flour just add an additional 12g of whole wheat instead.  You can use any blend you like so long as the total flour weight stays the same. For example, if you leave out the rye flour just add an additional 12g of whole wheat instead.