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Preheat your oven to 375 degrees F.
To a medium-sized bowl, mix together the sourdough discard, all-purpose flour, melted butter and salt. It will come together and form a ball.
Cover the dough and let rest for about 10 minutes to relax the gluten.
Lightly flour a countertop and roll the dough out into an 18 by 14 inch rectangle. The dough will be rolled fairly thin. Add flour as needed throughout the rolling process so the dough doesn't stick to your rolling pin.
Using a pizza cutter, cut the rectangle into 4 rows of 15 crackers, about 60 rectangular crackers total.
Line two pans with parchment paper. Transfer the cut crackers to the pans, about 30 crackers per pan, leaving a little space between each cracker.
Bake for about 15 minutes until puffed up and browned. Let cool completely so the crackers have time to crisp up. Store in an airtight container. Enjoy!