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 (6 oz)
Red Rice Flour (3/4 cup)
Water (1 oz)
Extra-Virgin Olive Oil (0.5 oz)
Salt (3/4 tsp)
Whole Wheat Flour (1/3 cup)
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.