1. 1. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. If making a sweet version, add the granulated sugar here. If making a savory version, add the shredded cheese or other dry savory seasonings.

2. 2. Add Wet Ingredients: Pour the unfed sourdough discard, milk, and melted butter or olive oil into the bowl with the dry ingredients.

3. 3. Mix Until Just Combined: Using a spatula or wooden spoon, mix the ingredients until they are just combined. Be careful not to overmix; a few lumps are perfectly fine. Overmixing can lead to a tough texture.

4. 4. Incorporate Optional Add-ins: If you’re using chocolate chips, herbs, or other optional additions, gently fold them into the dough now.

5. 5. Shape and Prepare for Cooking: This is where your chosen recipe variation comes into play. For quick flatbreads, divide the dough and roll or press into thin circles. For savory crackers, roll thin and cut into squares. For drop biscuits, simply drop spoonfuls onto a baking sheet.

6. 6. Cook According to Variation: For quick flatbreads/pancakes: Cook on a lightly oiled griddle or non-stick pan over medium heat for 2-4 minutes per side, until golden brown and cooked through. For savory crackers/biscuits: Bake in a preheated oven at 375 F (190 C) for 12-18 minutes, or until golden brown and firm to the touch. The exact time will depend on thickness and size.

7. 7. Cool Slightly and Serve: Let your creation cool for a few minutes before serving. This allows the flavors to meld and the texture to set.