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Mix together the sourdough starter, flour, salt, butter, and herbs to make a smooth (not sticky), cohesive dough.
Divide the dough in half, and shape each half into a small rectangular slab. Cover with plastic wrap, and refrigerate for 30 minutes, or up to a couple of hours, until the dough is firm.
Preheat the oven to 350°F., Working with one piece of dough at a time, very lightly flour a piece of parchment, your rolling pin, and the top of the dough., Place the dough onto the floured parchment and roll it about 1/16" thick. It'll have ragged, uneven edges; that's OK. Just try to make it as even as possible.
Transfer the dough and parchment together onto a baking sheet. Lightly brush with oil and then sprinkle the salt over the top of the crackers.
Cut the dough into 1 ¼" squares; a rolling pizza wheel works well here.
Prick (dock) each cracker a couple of times with a fork; this will help keep them from puffing up like little pitas as they bake.
Roll and cut the second piece of dough following the directions above. , Bake the crackers for 20 to 25 minutes, until they're starting to brown around the edges. Midway through, rotate the baking sheets both top to bottom and front to back; this will help the crackers brown evenly., When fully browned, remove the crackers from the oven and place the pans on a rack to cool.
Store crackers, well wrapped, at room temperature for up to a week; freeze for longer storage.
Note: From comments - I have been making this recipe 4-6 times a year for the last 5 years and it's always a big hit. I do have some technique suggestions for getting an even bake and using artisan bread topping. 1. I have been using a mix of Masa Harina and medium rye in lieu of whole wheat. I also add a tablespoon of cheddar cheese powder. 2. I use my pasta maker to prepare the dough to an even thickness. Following the method given in the recipe I was unable to get a consistent thickness and an even bake on all the crackers. I uses a technique similar to making pasta (3x at the 0 setting folding over and once through on setting 1, 2 & 3, even 4. ) A thicker cracker going to just setting 2 is also possible. This requires 3 -4 batches to get everything baked. 3. After oiling and salting I also add artisan bread topping. I then cover the crackers with another sheet of parchment and using my hands or a rolling pin lightly press the topping into the cracker base. 4. Removing the parchment I then prick the dough and then cut, usually with my bench knife. 5. Baking time is about 18 minutes if you went to level 3 on the pasta machine.