What is sourdough discard and can I use it for English muffins?

Sourdough discard is the leftover starter you remove before feeding your main sourdough culture. Yes it’s perfect for English muffins because it adds a deep, tangy flavor and helps reduce food waste. Discard won’t rise like active starter, but with baking soda or yeast added, it becomes a flavorful base for muffins.

Do sourdough discard English muffins taste sour?

They have a mild tang, not an overwhelming sourness. The flavor depends on how old your discard is the longer it ferments, the more pronounced the sour notes. Most people find the flavor rich, slightly nutty, and satisfying without being too sharp.

How do I make English muffins with sourdough discard?

Combine your discard with flour, milk, sugar, salt, and a small amount of baking soda. Let the dough rest, shape into rounds, proof, then griddle cook until golden brown on both sides. Full steps are in Part 3 of this article.

Can I use unfed sourdough discard for English muffins?

Yes unfed discard is ideal for this recipe. Just make sure it’s not overly acidic or too old (ideally under 10 days). You can use it straight from the fridge for convenience.

Sourdough Discard English Muffins: 7 Must-Know Secrets

Name: Sourdough Discard English Muffins
Prep time: 20 min
Cook time: 15 min
Total time: 8 h 35 min
Cuisine: American
Ingredients: 2 ½ cups (300g) all-purpose flour; 1 cup (240g) sourdough discard (unfed); ¾ cup (180ml) lukewarm milk; 1 tablespoon sugar; 1 teaspoon salt; ½ teaspoon baking soda; Cornmeal (for dusting); Butter or oil (for greasing)

Description

Golden, chewy English muffins made with sourdough discard — a perfect way to reduce waste and elevate your breakfast with tangy flavor and signature nooks and crannies.

Ingredients

Scale

2 ½ cups (300g) all-purpose flour
1 cup (240g) sourdough discard (unfed)
¾ cup (180ml) lukewarm milk
1 tablespoon sugar
1 teaspoon salt
½ teaspoon baking soda
Cornmeal (for dusting)
Butter or oil (for greasing)

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Instructions

In a large bowl, mix sourdough discard, milk, and sugar until combined.
Add flour and salt; mix until sticky dough forms. Add flour if needed.
Cover and let rest 6–8 hours at room temp or overnight in the fridge.
Sprinkle in baking soda and gently fold into dough.
Roll out to ½-inch thickness on floured surface.
Cut into rounds using a biscuit cutter or glass.
Place on cornmeal-dusted tray, cover, and let proof for 45–60 minutes.
Preheat skillet or griddle on medium-low, grease lightly.
Cook muffins 6–8 minutes per side until golden and internal temp is ~200°F (93°C).
Cool completely, split with fork, and toast before serving.

Notes

Use discard under 10 days old. Let it come to room temp before using. Always split with a fork to preserve the nooks and crannies.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Griddle
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 170
Sugar: 2g
Sodium: 320mg
Fat: 3g
Saturated Fat: 1g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 4g
Cholesterol: 5mg