Mix together the sourdough starter, flour, fine salt, oil, and herbs to make a smooth (not sticky), cohesive dough.

Preheat the oven to 180°C.

Very lightly flour a rolling pin and then roll out the dough on top of a sheet of parchment paper, aiming for as rectangular a shape as possible. Ragged edges are a-okay! At this point I also sprinkle flaky salt (such as Maldon) across the top of the sheet and gently roll over it to lightly press it into the dough.

Using a bench scraper or the back of a long knife, firmly press a grid-like matrix into your dough. I aim for roughly 1.5" squares. I still keep everything together rather than separate all the squares completely, with the plan to gently snap the grid into separate squares during or after they have been baked.

Using a fork, prick/dot each cracker once or twice to prevent them from puffing up in the oven.

Bake the crackers for 25 to 35 minutes, until they're starting to brown around the edges. Midway through I sometimes break the grid up and rearrange some of the less brown squares to the outside, and either remove the browner edges or place them into the middle to prevent them from 'catching' any further.

When fully browned, remove the crackers from the oven and place the on a rack to cool.

Break up any parts still stuck together, allow to cool completely and then store at room temperature in a sealed container for up to a week.