In a large mixing bowl, whisk together the organic whole wheat flour, all-purpose flour, baking soda, salt, and cinnamon until well combined.

In another bowl, cream together the raw honey, light brown sugar, and softened salted butter until smooth. Add in the sourdough starter and blend until fully combined.

Fold the dry ingredients into the wet mixture until a cohesive dough forms, resembling thick cookie dough.

Transfer the dough onto a piece of parchment paper, shape into a slab about one inch thick, wrap tightly, and refrigerate overnight.

Preheat your oven to 350°F (175°C). Let the chilled dough sit at room temperature for about 10 minutes before rolling.

Cut the dough in half, roll it out to about 1/8 inch thickness on a floured surface.

Slice the rolled dough into rectangles measuring approximately 2x2.5 inches and transfer onto a parchment-lined baking sheet.

Poke holes in each cracker with a toothpick to prevent puffing and freeze for 10 minutes before baking.

Bake for approximately 15 minutes or until golden brown, rotating the baking sheet halfway through.

Let the crackers cool completely on the baking sheet before transferring to an airtight container for storage.