Put the butter into the bowl of a stand mixer and cream it. Add the cheese and herbs and mix those together. Add the dry ingredients, then finally, add the sourdough discard and mix it together until a nice ball forms.

Let the ball sit on the counter for about 30 minutes or until it has poofed up a little bit. Don't let it rise too much!

Now, put the dough in the refrigerator and let it harden up about 30 minutes.

Preheat the oven to 350 F/177 C.

Take the dough out of the refrigerator and cut it into two balls. Roll one ball out into a rectangle about 1/16 in/ 1.5 mm thick.

Get your cutting tool, a ravioli wheel works very well, and a ruler. Lay the ruler on top of the dough and use it as a guide to cut into the dough with your wheel. Cut first downward, then cut across to make nice squares. Don't worry about the end pieces being perfect, those are the cook's treat!

Transfer the cut crackers to a parchment-lined half sheet or cookie pan. When they are been transferred, prick them with a fork. You don't have to use parchment, it just makes clean up easier.

Do the same with the other ball of dough. You should have enough dough for two sheets.

Bake the crackers for 20 to 25 minutes or until the crackers are beginning to brown around the edges. Midway through, reverse the baking sheets: both top to bottom, and front to back; this will help the crackers brown evenly.

Remove the crackers from the oven and let them sit for a minute or two, then put them on a cooling rack.

They are delicious warm, but just as good cold. Store them in an airtight container at room temperature for about a week, or freeze for longer storage.