Olive Oil and Black Pepper Sourdough Crackers

I've been having fun keeping a sourdough starter alive and happy, which means I've been making sourdough everything I can think of. Tonight, I decided to try crackers with olive oil and black pepper.  I usually use butter, but wanted to try something dairy free. Olive oil crackers are not as flaky as butter crackers, but they are still very delicious.

1 cup sourdough starter
1 cup whole wheat flour
1/4 cup cooled melted butter or olive oil
1/2 tsp salt
1 tsp black pepper or other seasoning

oil for brushing
salt for sprinkling

Mix the sourdough starter, flour, and butter, salt, and seasoning together to form a cohesive dough. Divide in quarters. Flatten the quarters into rectangles, wrap in plastic wrap, and refrigerate for at least 30 minutes to firm up.

Preheat oven to 350F. Flour a sheet of parchment, a rectangle of dough, and the rolling pin. Roll out the dough until it is very thin. Then brush the dough sheet with oil, sprinkle with salt, and cut into 1-2 inc squares. Bake for 20-25 minutes, until lightly browned. Stir the crackers around every 5-10 minutes for more even browning. Cool on a wire rack.

I have also sprinkled the tops with everything seasoning. The kids really like them that way.