Oil-Free Crackers, the magic of sourdough

 I based them on this recipe:

https://zerowastechef.com/2015/11/18/sourdough-crackers-2-0/

Here it is with my modifications:

• 2/3 cup unfed starter or discard from fridge
• 3/4 cup whole wheat flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1/2 teaspoon favorite herb blend seasoning, skip salt if your blend has it.
• extra coarse salt for topping

 mix together flour, salt, baking soda and seasonings.

1. Mix dry ingredients in bowl and add starter, Stir to combine, it should make a shaggy dough that takes a bit of work to get all the flour incorporated. If your starter/discard is very liquid or very stiff, you will have to adjust the amount of flour. Cover bowl with a plate or towel and let rest for six hours at room temperature. 
2. Store in the fridge after this if you won’t bake right away. The dough will keep in the refrigerator for about a week.
3. When you’re ready to bake, divide the dough onto two lightly floured parchments
4. Preheat oven to 350°F.
5. Roll the dough out about two millimeters thick. If necessary, sprinkle with flour between rollings to prevent dough from sticking to your work surface. 
6. 
   
   1. Transfer the dough on parchment onto two cookie sheets
   2. Cut into one to 1 1/2 inch squares with a pizza cutter or a knife. Sprinkle with salt and poke with a fork (unless you prefer puffed up crackers)
   3. Bake for 6 to 8 minutes, turn trays (And switch racks if baking both at once) and bake 6 to 8 minutes longer. Crackers are done when crispy and slightly browned
   4. These also freeze well.
   
   
   It’s easy to double or triple, after letting it sit out six hours you can just put in fridge or you can divide and pat into flat rectangles and then wrap in plastic wrap. Each recipe makes two pans of crackers. Last time I had enough discard to triple it so when I put it in the fridge I cut in thirds so I could tell how much to take out. I probably could have fit enough on my pans to cook in two batches instead of three.

    
   I have had to cook at least seven minutes before and after turning, but I have those heavy pans
   
   
   
   
   Roll out on parchment paper using some flour as needed -on the rolling pin mainly, roll really thin, like less than 1/8 inch, closer to 1/16. Sprinkle with coarse salt and pat gently to help it stick. Think Wheat Thins!
   
   
   If the edges are getting dark and the middle not done, you can pull them out and take the edge ones off and put the pan back in. You can also try separating them a bit in the middle before cooking or you can put them back into the oven after turning it off and let the residual heat help crisp them more without burning. You will have to play with it because it depends on your oven, your pans, etc. I saved the parchment and reused several times. Sometimes they got crisper after sitting a while but not every time. Getting them really thin is key and the dough rolls out thinly quite well, I roll it chilled but if yours is too stiff let it warm up fifteen minutes first.
   
   
   seasoning blend amount is to taste and depends on how strong it is, can be ranch seasoning, vegetable herb blend, or simply onion and garlic powder. You could add some nutritional yeast and pinch of smoked paprika with the onion and garlic powders to make them more like cheese-its  (cut smaller, could put that one poke in the middle or don’t poke and they will puff)