Preheat oven to 325°F (160°C).

In a large mixing bowl, add sourdough starter or discard along with melted butter and salt. Whisk together until all the ingredients are incorporated. This would also be the time to add any extra add-ins you might like to change up the flavor.

The consistency should be like pancake batter. If it's too thick add in a little extra water. If your batter is too runny, feel free to add in a little extra flour to absorb some of the liquid.

Line a baking sheet with parchment paper. Pour sourdough mixture on to parchment paper. Using a spoon or off set spatula spread the batter very thinly and evenly over all the parchment paper.

Once the batter is spread in a thin even layer over the whole pan, add any toppings you want: salt, seeds, garlic, everything bagel seasoning.

Bake the crackers for 10 minutes until they start to set. Then remove form the oven and using a pastry cutter, pizza roller or knife, cut the crackers into pieces.

Return the crackers to the oven and bake for another 15-20 minutes. The crackers should be dry and crunchy, when they are finished. If they still feel doughy, bake them for 5 more minutes. Keep an eye on them so they don't burn.

Once the crackers finished baking remove them from the hot pan to a cooling rack. You can do this by just sliding the parchment paper off the pan. Once they have cooled, your can break them apart and enjoy them immediately or store them for later