Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the crackers from sticking, making cleanup a breeze.

In a large mixing bowl, combine your sourdough starter, flour, olive oil, and sea salt. Stir the mixture until it forms a dough. You may find the dough a bit sticky—this is normal! If it’s too sticky to handle, add more flour, a tablespoon at a time, until it’s soft but not too tacky.

Once your dough is ready, transfer it to a lightly floured surface. Roll it out to a thin sheet—aim for about 1/8 inch thick. This is the key to getting that crispy texture we all love in crackers. Use a rolling pin and don’t be afraid to apply some elbow grease!

Once the dough is rolled out, use a sharp knife or a pizza cutter to slice it into squares, rectangles, or any shape you prefer. If you want that signature “cracker” look, use a fork to prick the dough lightly in the center of each piece—this helps them bake evenly and adds a rustic touch.

Carefully transfer the cut dough to your prepared baking sheet, spreading the pieces out to ensure they don’t touch. Bake for 15-20 minutes, or until they turn a golden brown and the edges are crisp. Watch the crackers closely towards the end of the baking time to ensure they don’t overbake.

Once your sourdough crackers are done, take them out of the oven and let them cool completely on a wire rack. As they cool, they’ll become even crispier. Once they’ve reached room temperature, they’re ready to enjoy!