Preheat the oven to 400F.

In a small bowl mix together the ingredients for the topping and set aside.

In a large bowl whisk together the flour, cornmeal, flax seed and salt.

Mix in the sourdough starter, water, and olive oil until you get a stiff dough.

Knead the dough a few times until you achieve a soft, silky dough. It should only take a few rotations.

Divide the dough in half and flatten each half into a round disc.

Sprinkle your work surface with 1 TBSP of the "everything" topping.

Place a disc of the dough on top of the seeds and roll out the dough until it is quite thin.

Pick the dough up, scatter another TBSP of topping on your work surface and turn the dough over onto it (so the seeded side is now up).

Roll the dough until it is about 1/8" thick or less. The seeds should be firmly embedded into the dough but a few might fall off.

Place the dough onto a pizza stone and use a pizza cutter to cut into squares about 1.5".

Bake for 7-9 minutes (mine took a little longer. You want your crackers to be brown and crispy but not burnt!

Transfer the crackers to a wire rack to cool.

Enjoy!