More and more people are turning to the art of baking to occupy themselves during these coronavirus days. You might be one of them—and if so, you’re probably aware of discard that comes with making sourdough bread. Typically you would throw that part away, but we’re here to tell you that there are so many ways to repurpose that discard.

Part of caring for a sourdough starter is “feeding” it: a process that begins by removing half of the starter before adding more flour. The portion you remove, also known as the discard, is not capable of leavening or providing rise to, a baked good on its own. However, it can be added to many baking recipes for a pleasantly sour flavor while also helping you cut back on waste.

Sourdough discard has a unique texture: It’s kind of soupy, but very elastic, so bear that in mind when incorporating it into a recipe.

For recipes with wet batters and shorter mix times, like waffles, biscuits, or muffins, gently whisk the discard with the wet ingredients before adding it to the dry ingredients. For recipes with drier doughs and longer mix times like pasta, tortilla, or yeasted doughs, add the discard directly to the other ingredients during mixing.

A little discard is perfect for making all kinds of delicious goods. Want a few delicious recipes that make use of sourdough discard? Here are 8 great recipes from the New York Times.