Food In Many Forms

I waited about 8 1/2 days for my sourdough to ripen. From Saturday until 2 Mondays later, I analyzed every bubble, and the consistency of every discard. Although the bubbles started after 24 hours, and persisted for the first 7 days, the loaf we attempted on Day 7 was a bit flat. After proofing overnight, the second half of that batch showed some small holes that were not visible before. I knew we were close. Today when fed the yeast at noon, I can finally say that it is doubling in size and bubbling not only on top but also throughout the container. Success! Meanwhile, I have been working hard to use up the leftover starter. - Last Wednesday, I made date walnut bread - minus the fresh cranberries ( https://www.kingarthurflour.com/recipes/sourdough-date-nut-cranberry-muffins-recipe ) - Then Thursday I made another loaf to give away - Friday we made homemade pizza crust with just flour, water, salt and olive oil ( https://www.food.com/recipe/sourdough-pizza-crust-987...

Working from home during the quarantine has also allowed me to entertain the idea of making breads that I never would have thought to make. It seems like bread-making is super trendy right now, and with little prospect of buying yeast, I jumped on the sourdough wagon and began feeding my own starter a few days ago. I used sprouted wheat flour to start, and it was already bubbling throughout at the 24 hour mark. Link :  https://www.kingarthurflour.com/recipes/sourdough-starter-recipe ) I read a post or two on the guilt involved in discarding so much flour throughout this process. So I am interested to see if I will be able to use the sourdough discard for anything useful. I have seen sourdough pizza, crackers and all sorts of things, but it is harder to find recipes that use the early discard that is not fully matured. What I was making before is a lot of breakfast breads or tea cakes (whatever you want to call them), and I figure the first few discards will be perfect for those...