1. In a large bowl whisk together sourdough starter discard, warm milk or water, sugar, and 2 tablespoons olive oil.

2. Gradually stir in flour and salt until a soft, tacky dough forms.

3. Lightly oil your hands and the dough, then cover and let rest at room temperature for 1 hour.

4. After resting, perform a stretch and fold, then press or gently transfer the dough into a greased 9×13-inch pan.

5. Cover and let rise in a warm spot for 45 minutes until slightly puffy.

6. Meanwhile, in a skillet melt butter or heat olive oil over medium heat, add apple slices, brown sugar, cinnamon, and nutmeg, and sauté for 5-7 minutes until syrupy but still slightly firm.

7. Preheat oven to 375°F (190°C).

8. Dimple the risen dough with oiled fingertips, creating small wells.

9. Arrange the caramelized apples and drizzle any pan juices over the dough.

10. Bake for 30-35 minutes until edges are golden brown and center springs back when pressed.

11. While the bake cools slightly, whisk together powdered sugar, milk or cream, and vanilla to create a glaze.

12. Drizzle the cinnamon glaze over the warm bake before slicing and serving.