Sourdough Crackers

100 g (1/2 cup) sourdough starter discard, or gluten free sourdough starter discard
1 Tbsp butter, melted
1/8 tsp salt
Optional toppings: herbs, cheese, seeds, blends like ranch or taco seasoning, everything but the bagel, etc.

Melt the butter and salt in a mixing bowl. Stir the sourdough discard and add to the butter. Mix until well combined. 

Pour onto an ungreased parchment lined cookie sheet. Spread very thin. Sprinkle with optional toppings.

Bake in a preheated 350 degree oven for 10 minutes. 

Remove from the oven and cut into squares. Bake an additional 10 to 20 minutes until the crackers are dry and lightly brown on the edges. 

Remove from the oven and cool completely on the cookie sheet. Store in an airtight container for several days.