Crackers

1 cup rendered leaven (also known as sourdough discard)
1/4 cup soft butter
1 teaspoon honey
1 cup fresh integral flour 
1/4 teaspoon salt

1/4 teaspoon baking soda
olive oil spray & sea salt for topping

In a stand mixer with the dough hook, combine all ingredients and knead until smooth. If the dough still looks sticky, add flour a bit at a time until dough is soft but does not stick to fingers. Let the dough ferment at least 4 hours. Knead in 1/4 tsp baking soda. Divide into thirds. Preheat oven to 350℉, and cut three pieces of parchment to fit onto your baking sheet exactly. Dust parchment with flour, then roll 1/3 of the dough very thin, and even. The dough should be about 1/8" or so thick. Spray with olive oil spray, sprinkle with salt, then use a pizza cutter to cut squares. Slide parchment with crackers onto baking sheet. Prepare another third the same way. Bake about 10 minutes before checking; as the outer crackers begin to crisp/brown, remove them onto a plate and continue baking remaining crackers. Check every few minutes and repeat. Prepare final third on the last sheet of parchment while the first sheet(s) are baking.