I found a great recipe for using up sour dough starter when you don't feel like making bread right away. The recipe is from http://www.thefreshloaf.com.
Sourdough Whole Wheat Crackers
1 cup 'discarded' sour dough starter (the starter you take out in order to 'refresh' your sourdough)
1/4 cup room temperature butter
1 cup whole wheat flour or as much as needed to form a stiff dough
1/2 tsp salt
Olive oil to brush the tops of the crackers
Coarse salt or other seasonings (sesame seeds, kolongji seeds, caraway - whatever you like)
Combine the butter with the starter, add the salt. Add enough flour to form a stiff dough. Knead. Knead the seeds or seasonings into the dough. Set the dough in a bowl and allow to sit for at least an hour. Roll the dough on a silpat or parchment paper a thinly as you want for crackers. Score the dough into cracker-sized squares or rectangles (roughly 1 1/2 inch by 1 1/2 inch or whatever size you like) using a pizza cutter or sharp knife. Brush with olive oil. Bake at 350F for 25-30 minutes or until the crackers are golden brown and crisp. Remove from oven and cool completely. Enjoy! Place any leftover crackers(if there are any, LOL) in an airtight sealed baggie or food container.
The cracker dough is resting now and in about 3-5 hours I'll bake them. Stay tuned for the outcome.