Two sourdough recipes you should try | Summer days at home 

Sourdough discard pumpkin spice scones
2 cups ap flour
1 ts salt
1/2 tbs baking powder
1/4 cup brown sugar
1 tbs pumpkin spice
1 stick cold unsalted butter
1/2 cup canned pumpkin
1/3 cup sourdough discard
1 egg
Combine flour, salt, baking powder, pumpkin spice, and brown sugar in a large bowl. Cut in your cold butter, either using your hands or a pastry cutter, or fork until you have a crumbly texture. Then add in your canned pumpkin, sourdough discard and egg. Knead until combined and roll out into a rectangle about half an inch thick. Slice into triangles and bake at 375°F until golden brown.
Icing drizzle
1 cup powdered sugar
2-3 tbs milk
1/2 tsp vanilla or almond extract
*food coloring optional
Drizzle over scones after they’ve cooled and enjoy.
Sourdough focaccia
100g active sourdough starter
375g water
20g olive oil
10g salt
500g ap flour
Combine into a sticky shaggy dough. Let it rest 30 minutes and then stretch and fold. Do this 3 times. By the 3rd time you’ll have a glossy dough and bubbles should be visible. Cover with plastic wrap and let the dough rest for 3-4 hours, or until the dough has doubled and appears bubbly and jiggly. Then place dough in an oiled 9x13 dish and fold the dough into a rectangle manipulating it to spread evenly into the dish. Cover and place in the refrigerator overnight or up to 12hours. Take the dough out of the fridge and let it come to room temperature. Dimple the dough using your well oiled fingers. Top with whatever your heart desires.
Bake at 375°F until golden brown, roughly 35-40 minutes.