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ilikegoats
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Preheat oven to 350F/180C.
Add sourdough discard (or active starter), flour, olive oil, salt, oats and seeds to a mixing bowl and bring the ingredients together to form a pliable dough (see notes).
Divide the dough into two portions (this makes it easier to roll).
Place each ball onto a piece of parchment paper and flatten out with your hands into a rough rectangle.
Now roll out to a thin sheet of dough using a rolling pin. You want it around 1/16" or 1.5mm thick.The dough should not be sticky at all and easy to roll - however see notes below for some troubleshooting if your dough is sticky.
Use a sharp knife or cookie cutter to cut the seeded sourdough crackers into pieces.
Place each parchment paper with dough on top onto a baking sheet. This recipe will generally needs two baking trays.
Brush dough with olive oil and sprinkle with salt. You can also sprinkle with more seeds like sesame if you wish.
Bake at 350F/180C for around 30 minutes or until crackers are golden and crisp.
Let the crackers cool on a rack before breaking into individual pieces.