Preheat oven to 350°F (175°C).

In a medium mixing bowl, combine the sourdough discard, all-purpose flour, melted butter, fine sea salt, and dried herbs.

Mix by hand until the ingredients form a smooth, cohesive dough ball.

Divide the dough into two equal portions.

Place one portion of dough on a sheet of parchment paper cut to fit a standard baking sheet.

Roll the dough out using a rolling pin until it is approximately 1/16-inch (1.5mm) thick across the entire surface.

Transfer the parchment paper and dough onto a baking sheet.

Lightly sprinkle the surface with flaky sea salt and use the rolling pin to gently press the salt into the dough.

Score the dough into 1-inch (2.5cm) squares using a pizza cutter or a docking tool.

Bake for 20 to 25 minutes, rotating the pan halfway through, until the crackers are golden brown and crisp to the touch.

Remove from the oven and transfer to a wire cooling rack to cool completely before breaking along the score lines.