Add the starter, water and oil in a bowl and mix together to combine.
Add the flour and salt and mix in and bring together into a soft dough. If you need a drop more water, you can add a little more. (different brands of flour absorb differently and some starters have more water than others to it cannot be exactly precise, the dough needs to be firm, but pliable.)
Knead dough for a few minutes until it is smooth and roll into a ball. Cover it and leave it to rest at room temperature for 1 hour.
Take the dough and flatten it. You can cut it in half and roll two pieces or roll one large piece.
Using the pasta machine on the widest setting, start rolling the dough. After the first roll, fold in half and roll through again. Then turn the setting down and roll through the dough. Keep rolling and lowering the setting each time. Roll the dough until it is very thin.
Add the flowers and herbs to one half of the length of the dough and fold over the other half to cover it. Turn the pasta machine back up a few notches and roll the dough through again. Roll it through again until it is as thin as possible.
Preheat oven to 180c/350f
Line two baking trays with baking paper. Cut the dough into four long crackers, or to fit the size of the baking tray. Brush each one with oil, then scatter over more herbs, flowers and some flaked salt and freshly ground pepper.
Bake for 10-12 minutes or until golden and crispy.