Mix the flour and honey in a large bowl, then stir in the sourdough starter to combine – the dough will be quite stiff, add 1 teaspoon of water to help bring it together, if needed.
Wrap the dough in a clean damp tea towel and leave to rest for 20 minutes.
Preheat your oven to 200ºC/400ºF/gas 6. Line a large baking tray with greaseproof paper.
Divide the dough into two and work with one piece at a time, keeping the other piece covered. Roll out the dough as thinly as you can, around 2mm thick. You can either cut the dough into shapes, or keep it whole (as long as it fits on your tray).
Place the dough on the lined tray and gently brush or spray with a little water. Sprinkle with a little sea salt, and with sesame, fennel or caraway seeds, or a mixture, if you like. Repeat with the other half of the dough.
Bake the crackers for 5 minutes, then flip them over and bake for another 8 to 10 minutes, or until crisp and brown all over.
Remove and cool on a wire rack, then tuck on in. Delicious with cheese and chutney or fresh fruit like grapes or figs. Store any leftovers in an airtight container.