Mix discard, flour, salt, and butter together until a dough ball forms. You may add in the optional dried herbs at this time too.

Now press the dough ball into a flatter rectangle or square shape. Doesn’t need to be perfect.

Wrap dough in plastic wrap or bee’s wax paper and store in the refrigerator for at least 15 minutes, up to 24 hours if you’d like a long, slow ferment.

Preheat oven to 350 degrees and tear off two pieces of parchment paper large enough to fit your two baking sheets.

Split dough into 2 pieces and place on parchment paper on your countertop.

Use a rolling pin to flatten doughs out to about 1/16 of an inch thick (or do your best to get it pretty thin) then slide doughs on parchment paper onto the two baking sheets.

Using a vegetable cutter or pizza cutter, cut dough into strips about 1-2 inches then cut across the other way about 1-2 inches to create square crackers.

Use a fork to poke one row of tine’s into each cracker. You will need to lightly hold each cracker so the fork doesn’t bring the dough with it after poking.

Bake crackers for 12 minutes then rotate the baking sheet and bake for another 12 minutes.

Check crackers for light brown around the edges. This will give you the crispness you desire in a cracker. Bake longer if needed.

Remove crackers from oven and brush on melted butter then sprinkle lightly with real salt.

Serve or allow to cool completely then store in an air tight container like a mason jar or plastic container. Crackers will last 1 week but good luck not eating them all before then.