Sourdough Discard

I use the method in "The Rye Baker" for feeding my 100% whole dark rye sourdough culture (the one I use for everything not yeasted) - every week if I'm home, all but 7g of the starter goes into the discard container.  The 7g + 70g warm water + 70g flour goes in a warm place for ~12 hrs and then into the fridge if I'm not baking with it immediately.

This tends to fill up the discard container, so I have a section in my personal notes Bread Formulas with discard recipes (see the table of contents of the document at the link).  The pancakes and bran muffins (both work well with pumpernickel in place of the whole wheat flour) are tasty and easy but they don't use that much of the discard.  When the container fills up I use 1000g of discard in the formula at Bread Code Discard Loaf Video, which I transcribed into  Bread Formulas in the Discard section.  Here are the photos of today's:

Bread Code Discard Loaf Photos.  For the 100g of seeds, I used all the caraway I had on hand, some everything bagel toppings (poppy seeds and dried onion mainly), and a bunch of coarsely chopped coriander seeds.  This provided a nice bite that I prefer over the turmeric in the original formula.  YMMV.  

I have also made corn bread and corn muffins and rye crackers (I like them and they are easy and quick to make, but the household is not unanimous).  

I know a lot of people avoid the discard problem by feeding their starters out to the weight of the full levain in the next formula they use, plus a little for the starter to continue (I was surprised when I spoke with another home sourdough baker who had no idea what "discard" was).  The formulas in "Bread" and "The Rye Baker" use a variety of levains/sponges built with some usually small amount of starter and various hydrations and  types of flours.  So I follow the books, and try to use the discard.

Any good ideas for the discard, beyond the ones I have already?