Sourdough herb crackers

Serves: 25
Oven Temperature: 180°
Time in oven/on stove: 20 min
Resting time: 30 min
Time to actively work on it: 20 min

Ingredients

Amount			Ingredient	Preparation
120	g	1 cup	four
100	g	1 cup	sourdough starter	discarded or active
25	g	1∕4 cup	olive oil
		1∕4 cup	herbs	chopped
			coarse salt to sprinkle on top

Instructions

Mix the sourdough starter, flour, chopped herbs, and olive oil in a bowl.
Squish the dough ball into a patty like rectangular shape.
Cover with plastic wrap and place in the refrigerator for at least 30 minutes or up to a couple hours.
Place dough ball on a piece of floured parchment paper and roll out with a floured rolling pin until dough is nice and thin.
Lightly sprinkle salt over the top.
Cut the dough into squares and use a fork to poke each cracker square several times.
Place in the oven for 20 to 25 minutes.

Notes:
Herbs that are nice are rosemary, sage.