Melt the butter. Set aside to cool.

Weigh your sourdough discard into a mixing bowl.

Add the flour, brown sugar, salt, baking soda, or cream of tartar, cinnamon to the bowl. Stir together.

Then add the milk and melted butter (cooled to 90 degrees or cooler).

Mix until all the ingredients are incorporated. Don't overmix. Dough should be soft but not too sticky, add more flour if sticking.

Cover and leave at room temperature for 2-6 hours (or in fridge for 24-48 hours) to develop flavor and to help them become more easily digestible.

Preheat oven to 375 degrees on convection.

Cut two baking tray size pieces of parchment. Separate dough in two and roll out until 1/8″ thick.

Cut rolled crackers into square or rectangular cracker shapes, remove the edges for straight edges and uniform shapes. Poke each cracker with a fork so that they don't puff up while baking.

Bake 13-15 minutes until the crackers are set and color is a light golden color.

Store in an airtight container like a jar once cool. These will keep for up to 2 weeks.