Step 1: In a medium bowl, combine the sourdough discard, melted butter, flour, dried herbs, and fine sea salt. Mix until a cohesive dough forms.
Step 2: Wrap the dough in plastic wrap and flatten into a disk. Refrigerate for 30-60 minutes to allow the gluten to relax.
Step 3: Preheat your oven to 350°F (175°C). Prepare two large baking sheets with parchment paper.
Step 4: Divide the dough in half. Place one half on a piece of parchment paper and roll it out until it is about 1/16th of an inch thick.
Step 5: Lightly brush the top with a tiny bit of water or additional melted butter and sprinkle with flaky sea salt. Score the dough into desired cracker shapes using a pizza cutter.
Step 6: Bake for 15-20 minutes, or until the Sourdough Discard Crackers are golden brown and crisp. Rotate the pans halfway through for even browning.
Step 7: Remove from the oven and let cool completely on the pan before breaking along the score lines.