Made a cracking bread with the discard from my wholewheat SD starter.
Used the discard to make a very vigorous levain, which in turn made a very vigorous dough. It was already galloping away when doing the stretch & folds the other evening, so wanged it in the overnight fridge for the bulk ferment and hoped for the best. I was convinced it was going to overprove, but no, had a nice billowy dough in the morning that needed an hour at room temperature to finish off before degassing and shaping. Final proof was very quick (less than an hour).
Turned out a lovely bread with wonderful aroma and oven spring. Broke into it at lunchtime today after letting it sit overnight. Flavour is good, though you can tell it's not a yeasted bread, crunchy crust, soft, semi-open and glossy crumb. Was very nice with a dollop of hummus.
Have frozen some of my starter for insurance, and will have a go at drying some as well. This culture seems so much more predictable than my old one.