1. In a mixing bowl, add sourdough starter, flour, salt & butter. Add as well as any herbs, if you are using them.

2. Mix until dough comes together.

3. Knead for a few minutes until dough becomes smooth, adding small amounts of flour if needed.

4. Wrap dough in plastic wrap, and refrigerate for 1 hour (can be longer if needed).

5. Bring dough out and cut into two halves.

6. Preheat oven to 350 F

7. Roll out each half on lightly floured parchment paper. Trying to get it as thin as you can, about 1/16 of an inch. If it is not thin enough, your crackers can come out more like a pie crust.

8. Once it is rolled out, cut off uneven edges around the sides and then cut dough into 1 inch squares.

9. Poke each cracker with a fork, so that they don't puff up when they bake.

10. Brush with olive oil and sprinkle salt on to, and more herbs if you wish. I have used the butter to brush, it works but they do tend to become more like a pie crust so I prefer olive oil.

11. Bake in the oven for 20-25 minutes, turning pan around half way through. Bake until golden brown.