Thoroughly combine the sourdough starter and oil in a large mixing bowl with a wooden spoon or a rubber spatula. Mix the dry ingredients: in a medium bowl combine salt, Italian seasoning, and baking soda with the flour. Add flour mixture to sourdough mixture. Use your hands to knead the mixture until it forms a smooth dough. Add more flour as necessary to make a stiff dough.

Cover the cracker dough and leave at room temperature for at least seven hours. This dough is forgiving; you can leave it in the fridge overnight to make the crackers the next day. You can make the crackers in as little as a ten-minute rest time, but you won’t get the added benefits of a long fermenting period to break down the phytic acid.

The sourdough discard adds flavor to the crackers, while the combination of flour and oil ensures a crispy texture.

Preheat the oven to 400.

After the dough has rested, take ½ of it and, using a rolling pin, roll it out on a lightly floured surface (sikpat, sheets of parchment paper, or silicone liner) until it is thin and even. This step is crucial in achieving the desired crispness of the crackers. Aim for a thickness of about 1/8 inch to ensure the crackers bake evenly.

Once the desired thickness is achieved, carefully move the parchment or mat with the rolled-out dough onto a cookie sheet. Brush the top of the dough with extra virgin olive oil and lightly sprinkle with coarse sea salt.

Cut the dough with cracker cutters or use a pizza cutter. If using a pizza cutter or sharp knife, cut the dough into about 11/2-inch crackers. You can do this freehand or use a ruler to get them nice and square. Either poke holes into each cracker with a wooden skewer or use a fork to prick the tops.

Repeat the rolling, cutting, and poking with the remaining piece of dough.

Bake the crackers in the preheated oven for 10 minutes, then rotate the cookie sheets and switch them from top to bottom to be sure they bake evenly. Bake them for an additional 10 minutes or more. You'll find that depending on how thick the dough has been rolled, you'll have to adjust baking time to get the perfect crunchy cracker. Keep in mind that they will crisp up as the crackers cool. You want the crackers to get a bit golden brown, but be sure not to burn them.

Allow the crackers to cool on a cooling rack and get completely crisp before snacking. Store them in an airtight container in the pantry for up to a week.