I’ve been adventuring into sourdough breadmaking recently, and quickly discovered that the amount of discard that is generated can add up quickly if you don’t have extra uses for it. This quick cracker recipe is the perfect way to re-purpose this richly flavoured, pre-fermented flour and also reduce waste in the kitchen. The seeds you use in these crackers can be mixed and matched with dried herbs of your choosing, to suit what you have on hand. Even plain, they are still delicious. The discard adds a distinct savoury tang, backed up with the sweetness of honey and pops of salt. Perfect as an addition to your cheeseboard, as a…