Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large mixing bowl, combine your active sourdough discard with all-purpose flour, sugar, cinnamon, and salt until a cohesive dough forms.

Lightly flour a clean surface and roll out the dough into a thin sheet about 1/8 inch thick.

Brush the surface of the rolled dough with melted butter, then sprinkle the sugar and cinnamon mixture over it.

Cut the dough into squares or shards and place on the prepared baking sheet, leaving space between each piece.

Bake for 15-20 minutes until the edges turn golden brown and the texture is crispy.

Remove from the oven and let cool completely on a wire rack before storing.