Recipe makes approximately 3 dozen crackers.
For the dough:
2½ cups / 300 g sourdough starter (~70% hydration; 70 parts water for every 100 parts flour)
¼ cup / 80 g water
1½ cups / 200 g whole wheat flour
3 TBSP / 30 g olive oil
2 tsp / 5g salt
1 tsp / 5g honey
3 TBSP / 20 g olive oil
3 TBSP / 20 g water
Mix all the ingredients in a medium-sized bowl until a homogeneous dough forms and all flour is incorporated. If dough remains on the dry side, you can add 1 TBSP water at a time until all of the flour is incorporated. Cover and let the dough rest for about 30 minutes. On a floured surface, use a rolling pin to roll the dough to a thickness of a 1/10 of an inch. Use a dough docker or a fork to poke the rolled dough. Prepare a mixture of 3 TBSP (20 g) water and 3 TBSP (20 g) olive oil. Use a pastry brush to distribute the mixture on the rolled dough. Now, use a pizza wheel to cut 1½ inch-wide squares. Sprinkle with coarse salt and let the dough proof for about an hour. Bake on a cookie sheet at 350°F for 10-14 minutes until crackers are golden brown.