In a medium sized bowl, combine your discard and butter. Sprinkle the flour and herbs on top and stir well. Use your hands if needed once the dough starts coming together.

Set aside for 45 minutes, giving it 1 good knead half way thru.

Preheat oven to 375 degrees.

Take your dough, cut it in half and place one half between 2 sheets of parchment paper. Roll until quite thin, I do about 1 mm thick . Remove the top parchment paper and cut out prefered cracker shapes using a sharp knife or small cookie cutter. These work well for square cracker, rectangular crackers or sometimes we even do heart shaped crackers using a cutter. Take a fork and poke holes into each cracker to encourage even baking and reduce puffing up. Repeat steps to second dough half.

Add extra sea salt on top of the crackers.

Bake for 15-20 minutes or until golden brown.

Let them fully cool before enjoying, this will help with crispness.

Store in an airtight container at room temperature and eat within a week!