In a medium bowl, mix together sourdough starter with flours, olive oil, and salt. If you prefer your seasonings in your crackers instead of on top, you are welcome to add it into the dough during this stage. If your dough feels too sticky, add a little more flour until you are able to knead your dough to form a smooth ball; wrap in plastic wrap and refrigerate for at least 1 hour or up to 24 hours.

When you are ready to bake, preheat your oven to 350^o F. Line two baking sheets with parchment. On a lightly floured counter, cut your dough in half and refrigerate the other half. Then, using a rolling pin, roll your dough into a rectangle to your preferred thickness.

At this point, you can cut your crackers into whatever shape you like. You can leave it as is and then, after baking, break the cracker apart with your hands for a rustic shape. Or you can use a ruler or cutter to make even squares. You can also use biscuit or cookie cutters to create shapes. Depending on how active your starter is, your crackers may puff up in places during baking; if you like that, just cut and bake. If you do not want your crackers to puff up in spots, pierce your rolled-out cracker dough gently with a fork to vent them during baking.

Once your cracker dough is rolled out and cut, lay it on your baking sheet. You can spray the top lightly with water and sprinkle on half of your dry seasonings, if you haven’t already incorporated them. If you have a large enough oven, repeat this with the other half of your dough or you can bake in batches.

Bake for 15 to 20 minutes or until light golden brown. Remove and cool before handling.