Take your sourdough starter out of the fridge 2-4 hours before starting. It needs to get bubbling which will take longer during wintertime, and will be much faster over the summertime.
In a bowl combine the Sourdough Starter (170 gram), Red Rice Flour (100 gram), Water (25 gram), Extra-Virgin Olive Oil (20 gram), Salt (5 gram), and Whole Wheat Flour (50 gram).
Stir them all together then cover with plastic wrap and let rest for 1 hour. The dough now should look much more relaxed and elastic.
Roll it out onto a floured surface.
Then cut off your crackers the shape you like! Prick the crackers with a fork.
Preheat your over to 400 degrees F (200 degrees C).
Bake in a preheated oven at 400 degrees F (200 degrees C) for about 20 to 40 minutes or until your crackers are nice and crispy. Remove and let them cool down completely before storing them.