Instructions: Bake Like a Boss

• Mix the Magic: In a bowl, combine your sourdough discard, melted butter, and salt. Stir like you're whipping up a potion until it's super smooth and gloopy – no lumps allowed, or they'll haunt your crackers!
• Prep Your Battlefield: Line a cookie sheet (6x10 or 8x12 works great – think "snack-sized canvas") with parchment paper. No parchment? You're playing with fire (literally – sticking disasters ahead)!
• Spread the Joy: Plop the batter onto the parchment and use the back of a spoon to smooth it into a thin, even layer. Aim for cracker-thin – we're going for crunch, not chew!
• First Bake Blitz: Pop it in a preheated oven at 350°F for about 10 minutes. This sets the stage without turning it into a cracker catastrophe.
• Score for More: Pull it out (careful, hot stuff!), and use a pizza cutter, knife, or even your ninja skills to score lines for your desired cracker sizes. Squares? Rectangles? Abstract art? You do you!
• Final Crunch Quest: Back in the oven at 350°F for another 25-30 minutes, until they're golden-brown and evenly toasty. Keep an eye – ovens have personalities, and we want crisp, not charred.
• Cool & Conquer: Let them cool on the sheet, then snap 'em apart. Boom – you've just turned discard into delicious victory!

Fun Twists & Toppings: Level Up Your Crackers

• Before that initial bake, sprinkle on some flair to make 'em fancy:
• Salty Superstar: A dash of extra salt for classic crunch.
• Herb Hero: Rosemary, thyme, pepper, or your wildest spice dreams – the gooey dough will hug 'em tight as it bakes.
• Flavor Frenzy Ideas: Garlic powder for vampire-repelling vibes, sesame seeds for a nutty twist, or cheese shreds if you're feeling extra cheesy. Experiment – these crackers are your canvas!

Pro Tip: These bad boys store in an airtight container for up to a week, but let's be real, they'll vanish faster than your resolve at a snack party. Happy cracking – may your discard never go to waste again!