Add the butter, vanilla extract, honey, and brown sugar into your mixing bowl and whisk together. Combine well.
8 tbsp unsalted butter, 200 grams brown sugar, 80 grams honey, 1 tsp vanilla extract
Next, add in your sourdough discard to the mixture and whisk well.
130 grams sourdough discard
Add in the baking powder, salt, and flour to your wet ingredients, scraping down the sides as necessary.
280 grams all-purpose flour, 1 tsp baking powder, 1 tsp salt
Wrap your Graham Cracker dough in plastic wrap, or cover your mixing bowl to keep it from drying out, and place it in the fridge for a few hours or a few days.
Preheat your oven to 325oF. Place the dough onto a piece of parchment paper (18" x 13") and lightly flour the dough. Roll out to about a quarter inch thick, the dough should fit approximately onto a cookie sheet.
Using a sharp knife or pastry cutter, cut your dough into squares; use a fork to poke holes into each square. Bake for 15-20 minutes, until the top of the dough begins to turn a darkened golden. Remove the crackers from the oven, allow them to rest on the pan an additional 5 minutes, then transfer them to a cooling rack.
