Using the paddle attachment, mix together rye flour, salt, and lard in a mixer, or you can use your hands. Once the mixture becomes crumbly, add the sourdough discard to form a stiff dough. If the dough feels too wet, gradually add more rye flour, 1/4 cup at a time, until it reaches a stiff but not dry or sticky consistency, similar to pie dough.

After making the dough, divide it into two equal portions. Wrap each portion in plastic wrap or place it in airtight containers, then refrigerate for at least 2 hours.

Once the dough has chilled, preheat your oven to 350°F (175°C). Prepare two sheet pans and two pieces of parchment paper. Take one portion of the dough and roll it out on a piece of parchment paper using a rolling pin. Roll it out to a thickness of 1/8"-1/4" and as large as your sheet pan. The dough should be very thin and will stick to the parchment paper. Lift the parchment with the rolled-out dough and place it on a sheet pan. Repeat with the second portion of dough.

Using a pastry wheel or knife, score the rolled-out dough into squares and lightly sprinkle with salt. Bake for 20-30 minutes, or until golden and crispy. Once cooled, store the crackers in an airtight container for up to a month (though they probably won’t last that long!).

Enjoy your delicious sourdough discard crackers!