In a mixing bowl, combine the sourdough starter, plain flour, olive oil, and salt. Mix until a dough forms. If the dough is too sticky, you can add a bit more flour.
Turn the dough out onto a floured surface and knead it for a few minutes until it's smooth and elastic.
Place the dough back in the mixing bowl, cover it with a kitchen towel, and let it rest for about 30 minutes. This gives the sourdough starter time to interact with the flour.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Roll out the rested dough on a floured surface until it's thin, about 1/8 inch thick. You can roll out the dough in batches if needed.
Use a sharp knife or pizza cutter to cut the rolled-out dough into your desired cracker shapes and sizes.
If you'd like, you can sprinkle herbs, spices, or grated cheese over the crackers for added flavour. Gently press the toppings into the dough.
Transfer the cut crackers to the prepared baking sheet, leaving a little space between them to allow for even baking.
Bake in the preheated oven for about 15-20 minutes, or until the crackers are golden brown and crisp. Keep an eye on them, as baking times can vary.
Once the crackers are done, remove them from the oven and let them cool on a wire rack. They will continue to crisp up as they cool.
Once the crackers are completely cooled, you can enjoy them on their own, with dips, cheeses, or spreads.
These sourdough crackers are a delicious and a unique way to use your sourdough starter discard, and they make for a great snack or appetiser. Feel free to get creative with different toppings and seasonings!