Straight white and some focaccia

Straight white and some focaccia

After a few bad batches, decided to go back to basics.  Decided to go with a simple straight white bread and make some focaccia with the left over dough.

I am currently going through Ken Forkish’s Flour, Water, Salt, Yeast and am about to start getting into making a starter.  When I first sat down to read the section on getting it going I was taken aback by how wasteful his method seems and took to the forums to find that I’m not the only one.

With that being said, were I to follow his method, is it possible to utilize the discarded portion of the starter by making something like a flat bread or a pan fried bread?

Not sure how that would hold up or taste given the circumstances of what I’d be using.

Thoughts?