Ken, that's a great reminder – you can always use that "discard" starter in a standard bread recipe, by subbing it for equal part of the flour/water, by weight - e.g., if you use 4 ounces (1/2 cup) starter, sub it for 2 ounces (1/4 cup) of the water and 2 ounces (1/2 cup) of the flour. Thanks for sharing - PJH

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