1. 1. Prepare your oven and baking sheet: Preheat your oven to 350 F (175 C). Line a large baking sheet with parchment paper or a silicone baking mat. This will prevent sticking and make cleanup easier.

2. 2. Combine dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined. Make sure there are no lumps in the baking powder.

3. 3. Mix wet ingredients: In a separate medium bowl, whisk together the sourdough discard, egg, orange zest, and vanilla extract until smooth. The discard doesn’t need to be perfectly smooth, but ensure the egg is fully incorporated.

4. 4. Combine wet and dry mixtures: Pour the wet ingredient mixture into the dry ingredients. Mix with a wooden spoon or spatula until a shaggy dough forms. It will be stiff.

5. 5. Fold in cranberries and knead lightly: Add the dried cranberries to the dough. Turn the dough out onto a lightly floured surface and knead gently for 1-2 minutes, just until the cranberries are evenly distributed and the dough comes together into a cohesive ball. Avoid over-kneading.

6. 6. Shape the dough log: Shape the dough into a log, approximately 10-12 inches long and 2-3 inches wide. Place the log onto the prepared baking sheet. Try to make it as even in thickness as possible for uniform baking.

7. 7. First bake: Bake the dough log for 25-30 minutes, or until it’s firm to the touch and lightly golden brown. Remove from the oven and let it cool on the baking sheet for about 10-15 minutes. This cooling period is crucial before slicing.

8. 8. Slice and second bake: Reduce the oven temperature to 300 F (150 C). Carefully transfer the slightly cooled log to a cutting board. Using a sharp serrated knife, slice the log diagonally into 1/2-inch thick pieces. Lay the slices cut-side down back onto the baking sheet. Bake for another 15-20 minutes, flipping them halfway through, until they are golden brown and crisp. Let them cool completely on a wire rack; they will crisp up further as they cool.