Thin and crispy crackers finished with coarse sea salt and a choice of Carla's herbs (we love rosemary or thyme). Will keep airtight for up to a week.

Approx. 50 crackers

Mix together the sourdough starter, flour, salt, butter, and herbs to make a smooth (not sticky), cohesive dough
Divide the dough in half, and shape each half into a small rectangular slab. Cover with plastic wrap, and refrigerate for 30 minutes, or up to a couple of hours, until the dough is firm
Preheat the oven to 350°F
Working with one piece of dough at a time, very lightly flour a piece of parchment, your rolling pin, and the top of the dough
Place the dough onto the floured parchment and roll it about 1/16" thick. It'll have ragged, uneven edges; that's OK. Just try to make it as even as possible
Transfer the dough and parchment together onto a baking sheet. Lightly brush with oil and then sprinkle the salt over the top of the crackers
Cut the dough into 1 1/4" squares; a rolling pizza wheel works well here
Prick (dock) each cracker a couple of times with a fork; this will help keep them from puffing up like little pitas as they bake
Roll and cut the second piece of dough following the directions above
Bake the crackers for 20 to 25 minutes, until they're starting to brown around the edges. Midway through, rotate the baking sheets both top to bottom and front to back; this will help the crackers brown evenly
When fully browned, remove the crackers from the oven and place the pans on a rack to cool
Store crackers, well wrapped, at room temperature for up to a week; freeze for longer storage