Combine both flours, sourdough discard, Parmesan cheese, fresh herbs, and oil.
Form the dough into a ball. It shouldn't be sticky or tacky.
Divide the dough into two equal rectangle-shaped portions. Wrap tightly in plastic wrap, and refrigerate.
Preheat the oven, and roll the dough out onto 2 large pieces of parchment paper.
Brush with olive oil, sprinkle with sea salt, and cut into 1-inch squares. Prick the squares with a fork.
Bake until the edges are lightly browned.
Store in a sealed container for up to 5 days.
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