Preheat oven to 325 °F
Stir down the discard sourdough, ensure it is even and consistent
Melt the butter, the defrost setting on the microwave works best. I was super lucky and was given rendered bear fat by a friend so I mixed butter and bear fat 50/50.
Pour the discard into a large bowl or stand mixer bowl
Add all herbs, spices and seasonings to the melted butter and blend. If using a hard cheese add it to the butter.
With the mixer running on low pour in the butter-herb mixture and allow to blend thoroughly about a minute. You want the butter to be well incorporated, this will create small bubbles that will turn into crisp pockets.
If you are adding softer cheese or seeds, add them at this point, I added soy mozzarella
On a cookie sheet lined with parchment paper or reusable baking sheets evenly spread the mixture from edge to edge. Don't do what I did with this batch and leave it too thick in the centre.
If you are making a double (or triple) batch use a 1 cup measuring cup to measure the amount of batter to divide on each sheet. Don't put much more than 1 cup on each sheet or you can get too thick. Unless you like them that way, no judgement!
Sprinkle the top with additional salt, I like a flaky salt for more of a flavour pop!
Bake for 10 minutes.
Remove sheets from the oven and using a knife or pizza cutter score the crackers. If you are concerned about damaging your sheets use extra long parchment paper so you can pull the paper and crackers off the sheet together and cut on a cutting board.
Return to the oven and bake for another 30 minutes and check. With this batch for myself the edges had gotten beautifully brown but the centre was still underdone. I removed the edge pieces and put the sheet back in the oven for another 10-20 minutes.
They are done once they are golden brown, let cool completely before breaking and storing.