Sourdough starter discard recipes are mostly a waste of flour

I kept seeing everyone rave about discard crackers and pancakes, so I tried about 6 recipes from a thread in Portland last month. Every single one tasted flat or overly tangy in a bad way, and I tossed half the batches. The only thing that worked was using discard to thicken a beef stew, which felt like cheating. Am I missing some secret discard trick or is it just hype?

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