Mix the starter, butter, and honey in a large bowl.
In a small bowl, mix 1/4 cup of the flour with the salt and baking soda. Add to the large bowl and mix until smooth.
Add the remaining 3/4 cup flour, 1/4 cup at a time, until a smooth, stiff dough forms. You may need to add more flour, 1 tablespoon at a time, if the sourdough starter was "wet."
Let the dough rest for 10 minutes.
Preheat the oven to 350 degrees.
Turn the dough out to a well-floured surface and divide into three portions. Roll out one portion, keeping the remaining dough covered, until quite thin (1/8" or thinner). Use plenty of flour and turn as necessary to keep from sticking.
Use a pizza wheel or knife to cut into squares and place on a silicone or parchment lined baking sheet. Fill the pan- the crackers don't expand, so place them quite close together without touching. -OR-
Updated rolling & cutting technique: I now roll the dough out right on a piece of parchment paper, then use the pizza wheel to score the crackers and simply lift the whole thing right onto a baking sheet - so easy!!(The crackers separate some while cooking and it's easy to remove the outer browning crackers as needed and continue to cook the remaining crackers.)
Spray (or brush) the crackers with olive oil- it doesn't need to be even, just make sure all the crackers get a bit of oil- and sprinkle very lightly with a fine salt. Don't use too much- it really makes them too salty.
Bake for 8 to 9 minutes, rotating the pan as needed, until medium brown. Remove crackers to a cooling rack as they brown and return pan to oven as needed to brown all the crackers.
Repeat with remaining dough while the first batch is baking.
Storage: After letting the crackers cool completely, store them in a glass jar with a lid to keep them crisp.