Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper.

In a large mixing bowl, combine the sourdough discard and all-purpose flour. Mix with a spoon or your hands until a shaggy dough forms and most of the flour is incorporated.

Turn the dough out onto a lightly floured surface. Knead gently for 2-3 minutes, just until the dough comes together into a relatively smooth ball. It should be firm but pliable. If too sticky, add a tiny bit more flour, a teaspoon at a time.

Cover the dough with the mixing bowl or plastic wrap and let it rest for 10 minutes. This allows the flour to fully hydrate, making the dough easier to roll.

Place the dough between two sheets of parchment paper. Using a rolling pin, roll the dough out as thinly as possible. The thinner the dough, the crispier your crackers will be. Aim for about 1/16 inch (1.5mm) thick.

Carefully remove the top sheet of parchment paper. If desired, lightly brush the dough with a tiny amount of olive oil and sprinkle with a pinch of fine sea salt or other seasonings (e.g., garlic powder, everything bagel seasoning).

Using a pizza cutter or a sharp knife, score the dough into desired cracker shapes and sizes (squares, rectangles, triangles). Do not separate the crackers at this stage; simply cut through the dough.

Carefully transfer the parchment paper with the scored dough onto the prepared baking sheet.

Bake for 20-25 minutes, or until the crackers are golden brown and crisp. Baking time may vary depending on your oven and cracker thickness. For even crispier results, you can flip the crackers halfway through baking, especially if they are thicker.

Remove the baking sheet from the oven and let the crackers cool completely on the parchment paper. They will crisp up further as they cool. Once cool, break them apart along the scored lines.