Add the discard and olive oil to a large bowl and whisk until fully combined.
200 grams sourdough discard*, 55 grams olive oil, plus extra for brushing
Add the spelt flour, rye flour, and salt to the mixing bowl. Use a wooden spoon or spatula to stir until a shaggy dough forms.
75 grams spelt flour**, 75 grams rye flour, ½ teaspoon sea salt
Tip the dough out onto a work surface and knead several times, until a smooth, soft dough forms. You shouldn't need extra flour as the oil will keep it workable.
Divide the dough into two halves and flatten each into a disc.
Place one half of the dough between two sheets of parchment paper. Use a rolling pin to roll it as thin as possible, to around 30cm (12 in.) on the long edge (as long as this will fit onto your baking sheet).
Remove the top piece of parchment and brush the top of the rolled out dough with about a teaspoon of olive oil.
Top with herbs/seeds, then place the parchment back down and gently roll over to press the toppings into the crackers.
Herbs and/or seeds for topping
Place the rolled-out dough onto a large baking sheet, using the bottom piece of parchment as a pan liner. Remove the top piece of parchment.
Cut the crackers into small squares. A pizza cutter is ideal for this.
Bake for 18-22 minutes, turning once if your oven bakes unevenly. Remove from the oven and cool fully on the baking sheet.
Repeat with the second half of the dough*** and store the cooled crackers in an airtight container for up to one week.
Notes
* I highly encourage using weights for any recipe with sourdough, but if you want to use active starter rather than discard, you must weigh it to get the correct amount.** Pictured is with whole grain spelt and rye. Light (white) spelt can also be used.*** If you have a fan-force option on your oven and want to bake both sets of crackers at once, do that instead of working in two batches.