Step 1

In a medium bowl, combine the flours, sourdough starter, Parmesan cheese, fresh herbs, and oil. The dough should form a ball or mass and not be sticky.

Step 3

Divide the dough into two equal portions and form each portion into a rectangle shape. Cover tightly with plastic wrap and refrigerate until firm (anywhere from 30 minutes to 2 hours).

Step 5

Preheat the oven to 350°, and very lightly flour a rolling pin, two large pieces of parchment paper, and the tops of the dough. Work with one piece of dough at a time, roll it out thin, approximately 1/16 to ⅛ inch thick. Carefully pick up the parchment paper and dough and transfer to a baking sheet. Repeat with the second rectangle of dough. Lightly brush both pieces of dough with oil and sprinkle with sea salt. Cut the dough into 1 inch x 1 inch squares, then prick each square with a fork.

Step 7

Bake for 20 to 25 minutes or until the edges of the crackers begin to brown slightly. It may be necessary to rotate the pans in the oven to ensure even browning.

Step 9

Store the crackers in a sealed container for up to 5 days.