Unfed starter discard is an ingredient, not garbage. Its acidity contributes flavor to quick bakes, and its flour and water count as both in a recipe. Pancakes are the classic: one cup of discard, one cup of flour or oats, an egg, milk to a batter, and a spoon of sugar or honey.
Crackers are even easier: discard, a little olive oil and salt, spread thin on a sheet, baked at 180 degrees until dry. Discard also works in waffles, tortillas, and as a tangy addition to muffins.
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Because discard has little live yeast, recipes lean on baking soda or baking powder for lift. Keep discard in the fridge for up to a week before it tastes too sharp.