Hi Mary, we're hesitant to say the sky's the limit, but heck, we'll say it: The sky's the limit when it comes to adding sourdough to recipes! If you come up with a flavor combination that sounds good to your taste buds, it's likely that you'll like the final results given a few key points. Be sure to use discard that's relatively fresh. If the discard has been sitting in the fridge for multiple weeks without being fed, it'll probably have a "funky" taste that won't pair well with anything. Also consider the quantity of discard you're adding to a recipe. If you're unsure if the flavors will jibe, like in the lemon cake example you gave, consider using 1/2 cup of starter instead of a full cup. We've come up with recipes that pair sourdough with figs and oranges, maple and walnuts, apricots and oats, dates and cranberries, and even pumpkin spice! Kye@KAF

• Reply