Servings: 25 crackers 200 grams sourdough discard, 1 cup stirred and unfed starter 2 Tbsp unsalted butter, melted 1/4 tsp fine sea salt Seasonings to taste – flaky sea salt, everything bagel seasoning, sesame seeds, etc.
Preheat the oven to 350°F and line a baking sheet with parchment paper. Melt the butter in a large measuring cup or mixing bowl and let it cool until just lukewarm. Add sourdough discard and salt, and stir together with a spatula until well combined.
Pour the mixture onto your parchment-lined baking sheet and use an offset spatula to spread it into a thin, even layer that is almost transparent (for reference, my dough rectangle measured approximately 13×11 inches).
Lightly sprinkle the top with flaky salt and your seasonings of choice. Avoid adding too much salt since the crackers are thin and can quickly become overly salty. Bake for 10 minutes, then remove from the oven and use a pizza cutter to score your crackers into bite-size squares.
Return to the oven and bake for another 15-20 minutes, or until the crackers are golden and hardened. If the crackers are not firm, it may be due to not spreading them thinly enough. Continue to bake until they are firm when you tap the tops with your nail.
Remove from the oven and let the crackers cool on the baking sheet to allow them to fully dry out. Once completely cooled, store in an airtight container or zip bag.