In a mixing bowl, combine your choice of flour and sea salt with your sourdough starter until a cohesive dough forms. If using, add melted coconut oil, butter, or olive oil.

Stir in optional ingredients like fresh herbs, grated cheese, or any spices you prefer.

Divide the dough into two equal balls and flatten each into a rectangle about ¾-inch thick. Wrap them in plastic wrap and chill in the refrigerator for at least 30 minutes.

Preheat the oven to 350°F (175°C).

Place a dough rectangle between two pieces of floured parchment paper, roll it out to a thickness of approximately 1/16 inch.

Use a sharp knife or pizza cutter to cut the rolled dough into desired shapes. Poke holes in each cracker with a fork.

Transfer the parchment with cut crackers onto a baking sheet and bake in the preheated oven for 20-25 minutes.

Allow the crackers to cool on a wire rack, then store in an airtight container at room temperature for up to 5 days.