Hi Rebecca, we love our Sourdough Crumpets recipe too! While sourdough discard that has aged in your refrigerator for several days is likely to be a bit more acidic than sourdough discard that has been fed more recently, either one should work in discard recipes. There is also a difference in consistency between older discard (thinner) and newer discard (thicker), but you can generally work around this by adjusting the hydration of the recipe slightly, as necessary. In most cases you could even substitute ripe starter in a recipe calling for discard, but this will have more of an impact on the flavor, texture and rise of the recipe. 

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