First, you will need to get your starter to room temperature if it was being stored in the fridge. For this recipe we don't need the starter activated. [In the article, you will see how my starter looks after I have taken it out of the fridge and it is now at room temperature.]

The next thing we will do is pour 230g/1cup of starter discard into your mixing bowl. Followed by 113g/1cup of flour, salt and dried herbs of choice. I chose basil for this round. I have used rosemary in the past and highly recommend.

The ingredient we are going to add now is the 4tbsp of unsalted melted butter. Mix all the ingredients together with your rubber spatula.

The consistency will be a bit dense but not sticky. Looking something like the above. It could be a bit more moist and that's also ok!

Now you will lay your dough on a lightly floured surface and make it into 2 even dough blocks. Take both pieces of dough and wrap them in parchment paper. Then you will place them into the fridge for 20 minutes to cool.

After 20 minutes, preheat your oven to 350°F. Remove the dough from the fridge to a lightly floured surface and start to roll, adding flour as needed. The dough should not be sticky. It is not going to be a perfect shape, and that's ok! Move your dough to a parchment-lined baking sheet.

Place your dough on a parchment-lined baking sheet and oil over your dough (I applied olive oil after cutting, but I think it would be more effective to oil before cutting)

Take a small bowl and fill it with quality olive oil, and dip your brush in it. Cover your dough with just a thin layer of olive oil (you don't want it too oily).

Now, use your knife or pizza cutter to make squares [as pictured above]. The last thing we are going to do is, use a fork to make holes in your crackers. We can't forget the good, flaky salt on top.

Place your cookie tray in the pre-heated oven and bake for 30 minutes, giving it a good toss halfway through. This way ,they get an even golden brown.

We are finished!! Impress your friends by using these homemade sourdough crackers at your next wine and cheese night!!