Step 1: Preheat your oven to 325°F (165°C).
Step 2: In a medium bowl, combine the sourdough discard, melted butter, flour, salt, and dried herbs until a stiff dough forms.
Step 3: Place the dough on a large sheet of parchment paper and flatten it slightly with your hands.
Step 4: Using a rolling pin, roll the dough out until it is very thin, about 1/16th of an inch thick, covering the entire parchment sheet.
Step 5: Transfer the parchment paper onto a baking sheet.
Step 6: Brush the surface lightly with water or oil and sprinkle with flaky sea salt.
Step 7: Use a pizza cutter or sharp knife to score the dough into 1-inch squares.
Step 8: Bake for 20-25 minutes, or until the edges are golden brown and the centers are firm.
Step 9: Remove from the oven and let cool completely on the pan; they will crisp up further as they cool.
Step 10: Snap the crackers along the scored lines and store in an airtight container.