You'll never throw away sourdough starter again once you've tried these ultra thin and crispy olive oil crackers, seasoned with herbs de Provence and finished with flake sea salt. These homemade sourdough crackers are the perfect snack all on their own, or, for an extra treat, spread with soft cheese and top with a dollop of homemade jam. They are surprisingly quick, easily prepared while you're waiting for your bread to rise, though you can also refrigerate the cracker dough for up to 24 hours. I've been making homemade sourdough bread, at least a loaf every other week, for almost a year now. My starter (aka Jane Dough) is a bit of a diva (she prefers King Arthur organic flour and tends to wilt in the heat/humidity of summer) but she's brought me loads loaves of joy. There are few things as wonderful as homemade sourdough bread. The one thing that has always bugged me about keeping a sourdough starter, however, is the sheer amount of waste. Every time you feed the darn thing you have

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