Next, in the bowl of a stand mixer fitted with the paddle attachment place the softened butter in the bowl and beat on medium speed for 2-3 minutes.

Then add the brown sugar and beat for another 2 minutes. Next add the sourdough starter and beat again for 2 minutes adding the honey to the butter mixture at the same time.

After these ingredients are all well combined place the dry ingredients in the bowl with the wet ingredients and mix for a little bit. The dry ingredients won’t fully incorporate (see picture) and that is okay.

Once it has come together some, simply take the bowl off the stand mixer and knead the flour in until it comes together.

At this point you can either roll it out or wrap it in plastic wrap and place in the fridge for up to 3 days.

Preheat the oven to 350 degrees.

Place the dough* on a piece of parchment paper that is roughly the size of your baking sheet. Press down the graham cracker dough and then place another piece of parchment paper on top of the dough.

Taking a rolling pin roll the dough out until it is about an 1/8 of an inch thick. You don’t want them to thick so make sure to take the time to roll them out until they are thin.

Double check in the center of the piece of dough because sometimes it can be thick in the center.

Take the top sheet of parchment paper off the rolled-out dough.

Then taking a pizza cutter, score the graham cracker dough roughly 2” by 6” to resemble the store-bought version. You will make the score all the way through for the cracker sheet and partially through for the scores within the crackers. (You can cut the graham cracker in any size you prefer.)

Poke with a toothpick or skewer and transfer to a baking sheet.

Bake for 10-11 minutes or until just starting to brown. Remove from the oven and place on a cooling rack.

Once mostly cooled following the score lines break the crackers and place back on the parchment paper lined baking sheet (this gives you nice crisp crackers. Using a knife is helpful for this step.

Bake the sourdough discard graham crackers for another 10-12 minutes or until they have reach your desired doneness. I like mine pretty golden brown, so I had mine in for close to 12 minutes.

Keep an eye on them so they don’t burn!

Remove from the oven and place on a wire rack. Enjoy!!

These make a perfect snack or use them to make a graham cracker crust or smores! Once fully cooled place in an airtight container.