In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, granulated sugar, salt, baking powder, and baking soda.

Add the cold, cubed butter to the dry ingredients. Using your fingertips, gently pinch the butter into the flour mixture until it sticks together when squeezed, resembling damp, coarse sand.

Knead in the sourdough discard, honey, and vanilla extract just until a cohesive dough forms.

Divide the dough into two equal pieces and shape each into a 1-inch thick square. Wrap them individually in plastic or beeswax wrap and chill in the refrigerator for 30 minutes.

About 10 minutes before the chilling time is up, preheat the oven to 350℉.

Working with one piece of dough at a time, lightly dust it with flour and roll it out onto a piece of parchment paper until it’s about ⅛-inch thick.

Trim the edges of the rolled-out dough to make them even. Cut the dough into your desired shapes and dock them with a fork. Leave the crackers connected; do not separate them.

Transfer the parchment paper with the cut crackers onto a baking sheet. Bake for 12-15 minutes, or until the edges are just starting to brown.

Allow the graham crackers to cool on the baking sheet before transferring them to a wire rack to cool completely.