I’ve only ever done the wing-it method for this type of cracker.
Enough water and oil to be able to spread the starter, otherwise it’s too springy and doesn’t spread thin.
Herbs, nutritional yeast, salt etc randomly thrown in.
The baking time and temp are in the post I linked to, but I was winging that too – opening the oven and adding a few minutes…
I’m just inordinately willing to eat the mediocre outcomes of winging it 
@Fermentada You crack me up, Melissa! My husband’s response to my wanting to make crackers was, “Just wing it, Leah!” I might…but I’m still wanting a recipe! 
Just made some whole wheat discard crackers with wheat germ, chia and flax seeds. Here is the recipe:
Sourdough Crackers w/ Flax & Chia Seeds
I substituted whole wheat flour for the AP and added10g of wheat germ too. I love the idea of including some nutritional yeast. I’ll add that to my next batch!
Low-sodium on the left, salt & cracked-pepper on the right.
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They look delicious and impressively uniform. I’m craving hummus now 
As a matter of fact, I’ll be making hummus later today! 
They look delicious Dan!