1. Combine Ingredients: In a medium bowl, mix the sourdough discard, all-purpose flour, and optional sea salt. Stir until a shaggy dough forms.

2. Knead Briefly: Turn the dough out onto a lightly floured surface. Knead for just 1-2 minutes until it comes together into a smooth ball. Do not overmix. This is key for your crispy sourdough discard crackers.

3. Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

4. Divide Dough: Divide the dough into two equal portions.

5. Roll Thin: Take one portion and place it between two sheets of parchment paper. Roll the dough as thinly as possible, aiming for about 1/16 to 1/8 inch thick. The thinner you roll, the crispier your 2 ingredient sourdough discard crackers will be.

6. Score Crackers: Remove the top sheet of parchment paper. Using a pizza cutter or sharp knife, score the dough into desired cracker shapes (squares, rectangles, or triangles). Do not separate them yet.

7. Repeat: Roll out the second portion of dough and score.

8. Bake: Carefully transfer the parchment paper with the scored dough onto the prepared baking sheet. Bake for 15-20 minutes, or until the edges are golden brown and the crackers are crisp. Baking time varies based on thickness.

9. Cool & Break: Once baked, let the crackers cool completely on the baking sheet. As they cool, they will crisp up even more. Break them apart along the scored lines. These homemade sourdough crackers are ready to enjoy!