Mix dry ingredients in a bowl. Add the starter and olive oil and mix till mixture is wet.

Knead with your hands until the dough is fully mixed, wet and forms a smooth.

Wrap in plastic wrap and allow to rest in refrigerator at least 30 minutes and up to 24 hours.

Line 2 baking sheets with parchment. Move oven racks to top ⅓ and bottom ⅓ of oven. Preheat oven to 350 degrees.

Cut the dough in half and in half again so you have 4 equal size balls.

Roll out between two sheets of plastic as thinly as you can. (1/16th-⅛th inch). Peel the plastic off one side and invert the dough on to the parchment paper of the baking sheet. Carefully peel off the remaining plastic. Repeat with the other balls of dough. Makes sure the rolled out dough does not overlap on the baking sheets.

Lightly spritz or brush top of dough with water. Sprinkle coarse sea salt sparsely over top of the dough.

Bake at 350 degrees 12 - 15 minutes til crackers are golden and crisp. Switch baking sheets from top to bottom half way through baking.

Let cracker sheets cool and then transfer to a cooling rack. Break crackers into pieces when cool and store in an airtight container up to one week.