makes about 60 Wheat-Thin sized crackers; recipe adapted from Maurizio Leo
Mix together the starter, flours, olive oil, and salt. I like to let it go with the dough hook for a few minutes. Transfer to a loosely covered container to proof for an hour or two. If you need to delay the baking, put it in the refrigerator.
Preheat oven to 350°F. Divide dough in half and place each half on its own sheet of parchment paper. Dust the top of the dough and rolling pin with whole wheat flour and with a rolling pin, roll it out very thin, about ⅛-inch. Repeat with second dough.
Lightly wet surface of dough with water (spray, brush, or use your fingers) and sprinkle with pretzel salt or other seasonings. Using a pizza wheel or wavy pastry wheel, cut your crackers. Transfer parchment to a cookie sheet and bake 20 minutes, turning sheet pan 180° half-way through. Repeat with #2.