Add 2 cups of all-purpose flour, 1/2 cup cold butter(chopped), 1 teaspoon of salt, and any dried herbs and spices you’d like to a food processor or even a blender and pulse until crumbly.

Next, add 1 1/2 cups of sourdough starter discard and pulse until it comes together.

Remove the dough from your food processor and form it into a disc-like shape. Wrap it in plastic wrap.

Chill the dough in the fridge for 30 minutes or so.

Take your dough from the fridge and lightly flour a work surface. Using a rolling pin, roll out your sourdough cracker dough super thin. You must get your dough thin so that it cooks properly. If it’s not thin enough, you will have pita-style chips instead of crackers.

Next, using a pizza wheel or a sharp knife, slice your dough into 1-inch squares or a small rectangular shape. This doesn’t need to be exact!

Poke some holes in each cracker using the tines of a fork and transfer your crackers onto a piece of parchment paper. Place parchment and crackers on a baking sheet.

Melt 2 tablespoons of butter in a saucepan and drizzle the melted butter over the crackers.

Lastly, sprinkle with flaky sea salt. Don’t skip this step!

Place your baking sheet in the oven and bake at 350°F for 25 minutes or until golden brown.

Store completely cooled crackers in an airtight container at room temperature.