Preheat oven to 350 degrees.

Combine flour dough starter, flour, melted butter, and salt in your bowl and mix until well combined.

Spray nonstick cooking spray onto a piece of parchment paper large enough to hold your dough rolled out thin.

Flip dough onto parchment paper.

Spray another piece of parchment paper with nonstick cooking spray on one side.

Place sprayed side down on the dough mixture and roll it out thinly, around ⅛”.

At this point, I topped mine with some everything bagel seasoning.

Then I put the parchment paper back on top, did a quick roll to press it lightly into the dough, and then removed the paper again.

Transfer rolled dough to the baking pan and remove the top layer of parchment paper.

Bake for 10 minutes or until the edges are golden.

Remove from the oven and cool for a few minutes, you can then cut into cracker shapes or break into smaller pieces for a rustic cracker (and then you don’t have to wash a knife).

Store in an airtight container for up to 7 days. Mine never last that long, though!