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Preheat your oven to 325°F (162°C) and line a baking sheet with parchment paper.
Melt the butter in a mixing bowl and let cool.
Weigh the sourdough discard, dried herbs and salt into the bowl of melted butter and mix thoroughly until well combined.
Use an off-set spatula to spread the mixture in a thin, even layer onto the parchment paper.
Sprinkle the top with salt.
Bake for 10 minutes.
Remove from oven and score the crackers.
Bake for an additional 20-50 minutes or until the crackers are golden brown.
Let cool completely before breaking into squares.