Sourdough Crackers

1) Start with 3/4 cup liquid sourdough starter.
2) Blend in 1/4 cup of Olive oil and add 1 cup of flour.
3) Mix well.
       ( A nice combo is 1/2 cup of rye and 1/2 cup of whole wheat flour.)
       ( I have also used 1 cup of teff flour, You may need to add some water.)
4) Next take 1/4 to 1/3 cup of seeds and briefly grind them in a blender
       ( Seeds can be flax, sesame, caraway, poppy or a combo of any three).
       ( I like sesame and flax, more sesame than flax.)
5) Mix the blended seed into the flour.
6) Add 1/2 teaspoon salt.
7) Cover with Saran wrap and let sit for one hour on counter.
8) Divide dough in half,
9) Roll dough out on parchment paper until about 1/8 of an inch thick.
       (It is sometimes easier to put saran wrap on top of the dough when rolling)
10) Use a fork and prick dough and sprinkle lightly with salt
       (I use very little salt here.)
11) Cut with a pastry cutter or ravioli cutter.
12) Preheat oven to 425F for about 45 minutes with pizza stone in the oven
13) Put parchment paper on cookie sheet and bake on pizza stone at 425F for about 8 to 10 minutes.
       You want them lightly browned and crispy.
14) Baked crackers can be stored in covered container or frozen.

Note: Dough can be frozen for several weeks and then thawed out in fridge overnight before baking.
I have even kept dough in fridge for 2 days before baking.