Use only room temperature sourdough discard. Use room temperature butter, not fully melted or else you’ll end up with a gazillion of tiny butter balls in the dough.
I add chopped rosemary, dried thyme, pepper & 50 grams microplaned Asiago to dough.
Roll thin almost to the size of the parchment but don’t go crazy or the perimeters will burn.
Topping with Trader Joe’s hatch chili flakes, pressed into dough after brushing with olive oil, is good.
If some crackers are still soft after cooking, let dry out in oven as it cools, watching to be sure they don’t get too brown.
