Sourdough Crackers

Ingredients:
200 grams mature sourdough starter (100% hydration)
60g plain flour
60g whole wheat flour
12g rye flour
32g extra virgin olive oil
1 tablespoon dried herbs of choice (Herbs de Provence, rosemary, thyme, etc.)
1/2 teaspoon fine sea salt
Course salt, for topping

Directions:

In a bowl, combine all ingredients and knead until dough comes together in a smooth ball.
Wrap tightly in plastic wrap and refrigerate for a minimum of 30 minutes or up to 24 hours.
Position oven racks in the upper and lower 1/3 of oven; preheat to 180c conventional / 160c fan.
Line two baking sheets with parchment paper.
Divide the dough in half and place one of the halves back into the refrigerator, then cutting the half into 4 smaller pieces.
On a lightly floured surface, roll out each piece as thin as possible into wide strips using a rolling pin.
Lay out two strips of dough side by side on each baking sheet.
If a certain shape is desired (square, rectangular, etc.) use a knife or pizza cutter to lightly score the dough. Alternatively, bake the strips without scoring and break apart once cooled.
Lightly spray or brush with water and sprinkle with course salt.
Bake for 12 to 15 minutes or until lightly golden brown. Rotate the baking sheets about half way through.
Let cool on baking sheet for about 5 minutes then transfer crackers to a cooling rack.
Repeat process with the remaining dough.