Why sourdough discard crackers are a game changer: minimal effort — no kneading, rising time, or special equipment; endless customization with herbs, spices, cheeses, or sweetness; fantastic flavor from the tangy discard; reduces waste. Recipe: 1 cup (225g) sourdough discard (fed or unfed, straight from the fridge is fine), 1/4 cup (60ml) olive oil, 1/2 teaspoon salt, 1/4 teaspoon garlic powder (optional), 1/4 teaspoon dried herbs such as rosemary thyme or oregano (optional), flaky sea salt for sprinkling (optional). Method: whisk all together; optional 30-minute rest for more tang; preheat to 350°F (175°C); roll between parchment as thinly as possible about 1/16 inch; score into cracker shapes; bake 15–20 minutes until golden brown and crisp; cool completely before breaking apart. Variations: Cheesy (add 1/4 cup Parmesan, cheddar, or Gruyere), Spicy (red pepper flakes or hot sauce), Sweet (1 tablespoon sugar or honey plus cinnamon — good with fruit and cheese), Seeded (sesame, poppy, or sunflower seeds on top). Store in airtight container at room temperature up to one week.