Directions

1. Mix flour, salt, starter, butter, dill, and parsley until dough is cohesive and smooth.
2. Divide in two and shape into small rectangular slabs.
3. Cover with plastic wrap and refrigerate for at least 30 minutes.
4. Preheat oven to 350˚F
5. Lightly flour a piece of parchment paper.
6. Roll dough out to 1.5 mm thick (~1/16”).
7. Brush with half the oil.
8. Cut the dough into even shapes.
9. Prick each cracker with the tines of a fork.
10. Repeat with other half of dough.
11. Bake for 11 minutes.
12. Rotate.
13. Bake for 9-16 minutes until brown around the edges.
14. Transfer to cooling rack.
15. Store in airtight container for up to a week.