Dear PJ, Being a boomer myself - and loving my very own, albeit unnamed little batch of helpful bacteria - I feel exactly the same way: Discard is much too good to discard! especially since every batch is bound to be different, because everybody's strand of bacteria is slightly different - and of course we love the particular flavor of ours... So thanks for this post that greatly increases the possibilities.... (I love to bake but am much less experienced and hence rely heavily on recipes.)
I have one question about the pie crust: Would that also work with the butter crust recipe? I don't like the idea of shortening, so I try to avoid it.

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