Sourdough Whole Grain Crackers

Start with 3/4 cup liquid sourdough starter.
blend in 1/4 cup of Olive oil
add 1 cup of flour.
( A nice combo is 1/2 cup of rye and 1/2 cup of whole wheat flour.)

Next take 1/4 to 1/3 cup of seeds
briefly grind them in a blender
( seed can be cracked flax, sesame, caraway, poppy or a combo of any three).
Mix the blended seed into the flour.
Cover with Saran wrap and let sit for one hour on counter

Divide dough in half,
roll dough out on parchment paper until about 1/8 of an inch thick.
(put saran wrap on top of the dough when rolling)
Use a fork and prick dough and sprinkle lightly with salt
(I use very little salt)
cut with a pastry cutter or ravioli cutter.

Preheat oven to 425F for about 45 minutes with pizza stone in the oven
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.

( Dough can be frozen for several weeks and then thawed out in fridge overnight.)

Store in covered container or freeze.

Enjoy!!!!!!!!!