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Is it really discard if you make bread with it? 🤔
I use most of mine for pancakes, but you sort of covered that with waffles.
I've had pretty good luck substituting it in muffins and other quickbreads. Tangy fruits pair well with it, one favorite is blueberry buckle. If you keep the total flour and total hydration the same, batters usually perform pretty similarly. Only caveat is some recipes are sensitive to the pH, and you may need to swap some baking powder for baking soda to neutralize the extra acid.
The baked texture isn't going to be quite as fluffy as with fresh flour, but that's sort of to be expected given the proteins are partially broken down.
I would encourage you to try adapting other recipes too -- you don't need to limit yourself to ones where others have done the math! (Nothing wrong with using a tested recipe, either, but there's a lot fewer of them.)
Scallion pancakes