I am 5 days into making my sour dough starter and instead of throwing out the discard I made a sour dough bread. I used my dough mixer, and I let the dough rest for about an hour. Then I stretched my dough in the bowl 3 times at 30-minute intervals. Then I put it in a glass bowl with a cover and cooked it at 480F for 20 minutes and took the bread out of the bowl and cooked it for another 25 minutes at 450F. This is how it turned out, but I don't know how it taste yet.