In a large mixing bowl, combine your active sourdough starter, flour, sea salt, and your choice of coconut oil, butter, or olive oil. Stir until a cohesive dough forms.

Once mixed, divide the dough into two portions and flatten each. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes.

Preheat your oven to 350°F (175°C).

Remove one portion of dough, warm slightly, and roll it out to a thickness of approximately 1/16 inch.

Transfer the rolled dough to a baking sheet lined with parchment paper. Brush lightly with olive oil and sprinkle with sea salt.

Bake for 20-25 minutes, rotating halfway through, until golden brown and fragrant.

Let the crackers cool on a wire rack before serving or storing.