You'll want to start feeding your Sourdough Starter more often, just so you have 'discard' to use for making these crackers - that's how good they are.

I'll show you my incredibly accurate and reliable secret technique to getting them paper thin and super crispy each time.

**** NOTE ***** The first time you make these, use a preheat temperature of 400° F, then turn your oven off after just a minute or two. The second round of the cook really builds crispness. If you need a third round, then you know you can increase your temperature a bit more the next time you bake.

Eventually you can get your exact oven settings perfectly dialed in so you can put them in and come back an hour later to perfection.

THE RECIPE:
If your oven has room to cook 2 half-sheet sized cookie sheets at a time, you'll want to eventually do that (after you dial in your own temperature settings). Here are the proportions:

STARTER DISCARD: 204g
OLIVE OIL: 51g
EINKORN ALL-PURPOSE FLOUR: 102g
SEA SALT: 4g

If you want to just make up 1 half-sized cookie sheet, reduce those amounts by half.

If you happen to have one of the larger 3/4 sized cookie sheet, the proportions are:
STARTER DISCARD: 177g
OLIVE OIL: 544g
EINKORN ALL-PURPOSE FLOUR: 88g
SEA SALT: 3g

If you don’t have a silicon mat, remember that spreading the dough out to 150 sq. inches (10” x 15”) is a critical part of automatically getting the thickness just right. So strive for that dimension with whatever you use, or change your proportions a bit to compensate.

I find that trying to use a rolling pin with these just sticks like crazy, but sometimes I put a bit of oil on my hands before I start patting it out. Also, if they stick a bit much then chilling them first helps reduce the stickiness.

Music licensed from Gene Michael Productions: China Sea