All Natural “Cheez-It”

Instructions

1. Preheat oven to 350 degrees F
2. Combine flours and salt in a bowl.
3. Cut cold butter into the flour, and work the butter into the flour with your hands until the mixture is crumb-like, and no large clumps of butter remain.
4. Add the liquid starter to the flour and butter mixture and combine.
5. Add water a tablespoon at a time until the dough comes together and there are very few dry clumps unincorporated. You are looking for a firm dough that is not too crumbly. The amount of water needed is going to vary based on the water content of your starter.
6. Form a ball with your dough and wrap or cover. Let sit at room temperature for at least 20 mins. You aren't really looking for the dough to rise, you are just letting the dough come together.
7. Divide the dough into two balls and place between two large pieces of parchment paper. Roll out the dough with a rolling pin as thin as you can. Try to work it into somewhat of a rectangle so it will fit on a large cookie sheet.
8. Brush the dough all over with olive oil and then cut into small squares. The smaller the squares, the faster they will crisp.
9. Sprinkle with course sea salt and place in the oven. Bake for 15 minutes.
10. Remove the crackers from the oven and break apart. The ones on the edges should be fully crisp, so those can be moved to a cooling rack. Break apart the rest and let them bake for another 10 minutes, or until crisp.
11. Move first batch to a cooling rack and repeat with the second ball of dough.