Having extra sourdough discard on hand can be a fantastic opportunity to get creative in the kitchen rather than just letting it go to waste. I’ve found that sourdough discard adds a wonderful depth of flavor and a subtle tang to baked goods, making ordinary recipes something a little more special. One of my favorite ways to use sourdough discard is in chocolate chip cookies. The discard contributes to a chewier texture and a hint of sour complexity that balances perfectly with the sweetness of the chocolate. When making these cookies, I usually replace a portion of the flour and liquid with an equal amount of sourdough discard, which keeps the dough moist and flavorful. Another excellent use of sourdough discard is in pizza dough. Incorporating discard into the dough mix not only reduces waste but also enhances the crust’s flavor and texture. The fermentation continues in the dough, giving it a light, airy crumb and a pleasant sour note that pairs well with a variety of toppings. I like to let my discard pizza dough rest longer for a better rise. Overall, using sourdough discard for multiple recipes like cookies and pizza is a great way to experiment with flavors in a sustainable way. If you have some discard stored in your fridge, don’t hesitate to try these recipes—you might be surprised how versatile and delicious sourdough discard can be!