1. Preheat and Prepare: Start by preheating your oven to 350 F (175 C). Line two large baking sheets with parchment paper. This prevents sticking and makes cleanup a breeze.

2. Combine Wet Ingredients: In a medium bowl, combine the unfed sourdough discard, 1/4 cup olive oil, and 1/2 teaspoon fine sea salt. Whisk these ingredients together until they are well combined and smooth.

3. Add Flour: Gradually add the all-purpose flour to the wet mixture, mixing with a spatula or your hands until a shaggy dough forms. It might seem a bit sticky at first, but it will come together.

4. Knead Briefly: Turn the dough out onto a lightly floured surface. Knead for just 1-2 minutes until it forms a cohesive ball. Do not over-knead; we’re not developing gluten here, just ensuring everything is incorporated.

5. Roll Out Thinly: Divide the dough in half. On a piece of parchment paper, roll out one half of the dough as thinly as possible, aiming for about 1/16 to 1/8 inch thickness. The thinner you roll it, the crispier your crackers will be. Transfer this parchment paper with the rolled dough to a prepared baking sheet. Repeat with the second half of the dough on another piece of parchment paper and baking sheet.

6. Score and Season: Brush the surface of the rolled-out dough lightly with a little extra olive oil. Using a pizza cutter or a sharp knife, score the dough into desired cracker shapes (squares, rectangles, or triangles). Do not cut all the way through, just score enough to make breaking them apart easier after baking. Sprinkle generously with your chosen toppings, such as flaky sea salt or everything bagel seasoning.

7. Bake Until Golden: Bake for 20-25 minutes, rotating the baking sheets halfway through, until the crackers are golden brown and crisp. Keep a close eye on them, as they can go from perfectly golden to burnt quickly due to their thinness.

8. Cool and Break Apart: Once baked, remove the baking sheets from the oven and let the crackers cool completely on the parchment paper. As they cool, they will become even crispier. Once cooled, break them apart along the scored lines.