A medley of crackers, inspired by @ztastylifeās ratio using starter discard. 50 grams starter, 25 grams flour, 10 grams oil. Add spices, salt & seeds, as you like. Top left is Ameliaās base recipe, mostly. I used spelt flour instead of whole wheat because I love spelt. Oil was olive, thick pinch of salt flakes & few fingerfuls of sesame seeds, titled a bit of poppyseeds in, too. Bowl on top right is a Moroccan-inspired version, seasoned with fresh ground coriander & fennel seeds I dried from my garden this year, and smoked paprika. I used argan oil instead of olive oil. Last bowl at the bottom is a love child of sorts, imagine La Panzanella crackers had an affair with matzo...just starter, all purpose flour, pinch of salt & water. Key to these are to roll the dough so thin you can almost see through it. They sound bland but become a blank canvas for any topping, dip, or to toss into soup.