North that looks amazing. Discard recipes -
crackers - mix to stiff dough and roll out sprinkle with seeds, salt, herbs spices. No rise.
blini - use in the initial batter
pizza dough - add in with the normal yeast for taste not as a raising agent.
To be fair I find just keeping enough for the next loaf plus base for the refresh. I only do 50g at the most. That gives me 40g x 2 for the bread (one for us one for M&D) plus 50g for the next refresh. I only feed it once or twice a week when I am baking.