Hi Linda, I think it would work fine to use your rye discard in most of our discard recipes, although you may well get a more sour result, and gluten development will be minimal in recipes that don't call for additional white flour, so a crumpet or a scallion pancake may not hold together well with this type of starter. I think our sourdough crackers would be delightful with your rye discard, as would our sourdough pretzels. 

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