In a medium bowl, combine 1 cup sourdough starter or discard, 1 cup all-purpose flour, 2 tablespoons melted butter or olive oil, 1/2 teaspoon fine sea salt, 1/2 teaspoon garlic powder (if using), and 1 teaspoon dried herbs (if using). Stir until a rough dough forms, then add 2–3 tablespoons water a little at a time until the dough holds together and is not crumbly.

Turn the cracker dough onto a lightly floured surface and knead 1–2 minutes until smooth. Wrap in plastic wrap or cover with a bowl and let rest 20–30 minutes at room temperature for easier rolling and better flavor.

Preheat oven to 350°F (175°C). Line two baking sheets with parchment or silicone mats. Divide the cracker dough in half. Roll each half directly on the parchment to about 1/16 inch thick. Use a pizza cutter or knife to score into squares or rectangles without separating. Lightly brush with water or a little olive oil and sprinkle with flaky sea salt, sesame seeds, or everything bagel seasoning if desired.

Bake the crackers for 15–20 minutes, rotating pans halfway through, until edges are golden and crackers feel firm. If the center is still soft, break off the crisp outer pieces and return the center to the oven for a few more minutes. Cool completely on the pan, then break along scored lines.

In a large bowl, whisk together 1 cup sourdough starter or discard, 1 large egg, 3/4–1 cup milk or buttermilk, 2 tablespoons melted butter or neutral oil, and 1 teaspoon vanilla extract if using, until smooth.

In a separate bowl, whisk 1 cup all-purpose flour, 1 tablespoon sugar or honey, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon fine sea salt until evenly combined.

Add the dry ingredients to the wet ingredients and gently stir just until combined; a few small lumps are fine. Let the batter rest 5–10 minutes so it puffs slightly.

Heat a lightly greased nonstick skillet or griddle over medium heat. When a drop of water sizzles, scoop about 1/4 cup batter per pancake onto the surface. Cook 2–3 minutes until bubbles form on top and edges look set, then flip and cook 1–2 more minutes until golden. Repeat with remaining batter.

In a medium bowl, combine 1 cup sourdough starter or discard, 1 1/2 cups all-purpose flour, 1/2 teaspoon fine sea salt, 1 teaspoon sugar or honey if using, and 2 tablespoons olive oil. Stir, then gradually add 1/4–1/2 cup warm water until you have a soft, slightly sticky dough.

Turn the flatbread dough onto a floured surface and knead 3–5 minutes until smooth and elastic, adding a light dusting of flour as needed. Place back in the bowl, cover, and let rest 30–45 minutes at room temperature.

Divide the rested dough into 6–8 equal pieces. Roll each into a ball, then use a rolling pin to flatten to about 1/4 inch thick in circles or ovals.

Heat a cast iron or heavy skillet over medium-high heat and lightly brush with olive oil. Cook each flatbread 1–2 minutes per side until puffed in spots and lightly charred, adjusting heat as needed. Brush warm flatbreads with a little more olive oil and sprinkle with salt or herbs if desired. Serve as wraps, pizza bases, or alongside soups and salads.