Keeping a sourdough starter in the fridge takes the pressure off having to bake every few days. I fed mine then kept in the fridge for a week before I scooped out a cup for this recipe, found on the King Arthur Flour website. Take the starter out 24 hours before using to let it warm to room temperature. 

1 c sourdough starter or discarded starter
1 1/2 c flour (I used spelt and buckwheat)
1/2 tsp salt
1/4 c vegan butter or butter
2 tbsp sesame seeds (white or black)
2 tbsp dried herbs of choice, optional
oil for brushing
coarse sea salt or flakes for sprinkling

In a bowl or food processor mix all the ingredients, reserving 1 tbsp sesame seeds and salt for sprinkling.

Once a soft dough is formed, split in half and shape each into a small rectangular slab. Cover with plastic wrap and refrigerate for at least 30 min.

Preheat oven to 170C. Get 2 baking trays ready and 2 pieces of baking/parchment paper to fit the trays.

Lightly flour one piece of baking paper and your rolling pin and roll out one piece of rectangular dough to 2mm thick. Slide the dough and baking paper onto the baking tray. Brush with oil. Sprinkle with salt and sesame seeds and cut into your desired shapes with a pizza roller or knife. Prick each piece with the tines of a fork.

Do the same with the other rectangle of dough.

Bake both trays for 20-25 min until crisp and golden around the edges, rotating the trays halfway through cooking.

Transfer to a wire rack to cool.