1. Spray 8 (3½×2½-inch) mini loaf pans with nonstick cooking spray; set aside.
2. In a large bowl, whisk together all-purpose flour, whole wheat flour, baking soda and salt; set aside. In a medium bowl, stir together sourdough discard, milk and water with a fork or spatula until discard is evenly mixed into the liquid. Stir in brown sugar and maple syrup.
3. Add discard mixture to flour mixture; stir with a wooden spoon just until combined. Fold in cranberries, pistachios, pecans, flaxseeds and thyme.
4. Divide batter evenly among prepared loaf pans. Place mini loaf pans on a large rimmed baking pan. Loosely cover with plastic wrap; refrigerate for 12 hours.
5. To bake, preheat oven to 400°F. Remove mini loaf pans from refrigerator and uncover. Bake in center of oven for 20 to 25 minutes or until a toothpick inserted near centers comes out clean.
6. Cool completely in loaf pans on wire racks. Once cooled, place loaf pans in freezer for 10 to 15 minutes or until loaves are firm enough for slicing.
7. Meanwhile, place oven racks in upper and lower third of oven; reduce oven temperature to 325°F. Line 2 baking sheets with parchment paper.
8. Remove mini loaves from pans; place on a cutting board. Cut loaves crosswise into ¼-inch- slices, about 11 slices per loaf. Place slices in a single layer on prepared baking sheets.
9. Bake for 12 to 14 minutes. Gently turn over slices; switch each baking sheet to the other oven rack. Bake for 12 to 14 minutes more or until dry, crisp and golden brown. Transfer crackers to wire racks; cool completely. Repeat baking remaining slices. Store in an airtight container up to 2 weeks.

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*Note: Sourdough discard is the portion of starter removed before feeding the starter fresh flour and water.