I’ve seen recipes for using sourdough starter discard in recipes so that your not wasting too much. Are those recipes meant for established starters that rise and smell predictable or can I use the discard from say day 3,4,or5 that hasn’t started to have active bubbling and rising? For example I want to make sourdough crackers but I’m afraid to use it because it smells really sour and I don’t know if it’s too soon.

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