Sourdough is a practice of observation. Flour, water, temperature, and time work together, and small changes can make a noticeable difference from one bake to the next.
Pancakes and waffles
Add discard to a batter for tang and tenderness. Balance the extra liquid and acidity in the recipe rather than adding it blindly.
Crackers
Stir discard with oil, salt, and herbs, spread thinly, and bake until crisp. Test thickness and oven timing in small batches.
Flatbreads
Combine discard with flour, salt, and a little oil for a quick skillet flatbread. Adjust flour until the dough is easy to handle.
Keep food safety in mind
Use discard from a healthy starter that has been maintained cleanly. If you see fuzzy mold or unusual pink/orange discoloration, discard the culture rather than trying to rescue it.
A simple next step
Keep notes for your next bake: feeding ratio, starter peak time, room temperature, dough temperature, and the result. A few observations make troubleshooting much easier.