1. Preheat your oven to 350 F (175 C). Line a large baking sheet with parchment paper.

2. In a medium bowl, whisk together the sourdough discard, 1/4 cup olive oil, 1/2 teaspoon sea salt, garlic powder, and onion powder until well combined and smooth.

3. Stir in the mixed seeds, ensuring they are evenly distributed.

4. Lightly dust a clean work surface with all-purpose flour. Pour the discard mixture onto the floured surface.

5. Using a rolling pin, roll the mixture out as thinly as possible, aiming for about 1/16 to 1/8 inch thickness. If sticky, dust with more flour.

6. Use a pizza cutter or sharp knife to cut the dough into desired cracker shapes. Carefully transfer the cut crackers to the prepared baking sheet, leaving small spaces between them.

7. Lightly brush the tops of the crackers with a little extra olive oil and sprinkle with additional fine sea salt, if desired.

8. Bake for 20-25 minutes, or until the crackers are golden brown and crisp. Keep a close eye on them to prevent burning. Allow them to cool completely on the baking sheet; they will crisp up further as they cool.