An excellent use of sourdough starter discard, these crackers are addictively crispy, with a cheesy and nutty tang from the sourdough starter. And they are versatile. I like this combination of rosemary, thyme and parsley with the olive oil, but sometimes swap a blend with a broader assortment of flavors like fennel and lavender. My son likes replacing the rosemary and thyme with smoked paprika, garlic powder and cumin seeds.