My favorite cracker recipe. I divide the dough into three sections and roll each section as thin as I can on parchment paper (until it fills most of the cookie sheet sized parchment. I don’t prick them because I rather like it if they puff up. I also bake at full temperature for twenty minutes (or until the edges are just starting to get golden), then turn the oven off, prop open the door and let the crackers get crisp. They don’t last long, everyone in the house likes them.

• 1 cup sourdough starter
• 120 g rye flour
• 1/4 cup olive oil
• 1 tsp salt
• Olive oil spray
• Coarse salt

Mix the ingredients in a bowl, cover, and put in the fridge overnight (or two nights if you forget, they still come out OK). Turn out the dough on a lightly floured surface and knead it gently a few times. Divide the dough into three sections and roll each section out on a baking sheet sized piece of floured parchment paper. Spray the surface of the dough with olive oil, score the dough with a pizza cutter at approximately one inch intervals, then sprinkle lightly with coarse salt. Transfer the parchment paper to baking sheets. Bake at 350 degrees Fahrenheit for 10 minutes, rotate the sheets, bake for about 10 more minutes until the edges are just starting to brown. Turn off the oven, prop open the door, and let the crackers cool in the oven. Store in an airtight container. (But who are we kidding? They probably won’t last the day when the fam finds out what you made.)