The day before, combine starter ingredients and leave at room temperature, covered, for 12-16 hours. You can refrigerate for up to 2 days if you're not ready to make the crackers once the starter is done.

In a large bowl, combine all dry ingredients. Cut in butter with fingers until crumbly.

Add sourdough starter and mix until just combined, 1-2 minutes.

Place dough back into a bowl and cover for 1-2 hours.

Preheat oven to 400° and melt butter (1/4 cup).

Divide the dough into 2 balls for easier working. On a floured surface roll ball out to a 1/8" thickness.

Brush top with melted butter. Don't skimp on the butter here, the more you add the more flaky the final product will be!

Fold dough into thirds (butter side inside the folds), and then in half. Like a letter, then fold in half.

Roll it out again to the same 1/8" thickness, brush with butter, fold it again. Repeat once more; roll, butter, fold. Then roll it out a final time and do not butter.

Using a cookie cutter, pizza wheel, or knife, cut the crackers into your desired shapes. If you're using a cookie cutter, don't twist to cut. This seals the edges and keeps the crackers from getting as flaky as you want them to be!

Place crackers on baking sheet, poke them with a fork, brush with butter, and sprinkle salt to taste.

Bake for 9-11 minutes until the edges are lightly golden. Eat right away, or allow to cool completely before storing.