Using my sourdough starter to make a ton of sourdough discard recipes is one of my favorite things to do. There are endless recipes out there and so many ways to use them. Recently I have been making sourdough discard English muffins and they are beyond easy!

Now that I have learned how to make so many amazing sourdough products, I don't buy these things at the store anymore. Homemade tastes WAY better in my opinion.

If you love sourdough, be sure to check out my recipes for Sourdough Discard Bagels, Sourdough Discard Brownies, Sourdough Artisan Loaf, and Sourdough Discard Cinnamon Rolls.

What is Discard?

I get asked this question a lot — “what is discard?” Discard is the amount of starter that is left after feeding your starter. You have to pour some out in order to feed your starter. Many people just toss this out, however, I keep mine in the fridge to make other recipes with!

One of my husband's favorite recipes I make with the discard is these Sourdough Discard Dinner Rolls.

If you want to try your hand at making sourdough recipes, make sure you have all the right tools. This kit from Amazon has everything you will need in it.

Check out these other bread recipes on the blog

Yield: 12 english muffins

Sourdough Discard English Muffins

Name: Sourdough Discard English Muffins
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 12
Cuisine: American
Ingredients: 1/2 cup sourdough discard (unfed starter); 1 cup water; 2 3/4 cups flour; 1 tsp salt; 1 tsp baking soda; 1 tbsp sugar; Corn Meal for Dusting

Homemade English Muffins make the best breakfast biscuit.

Prep Time 10 minutes

Cook Time 12 minutes

Total Time 22 minutes

Ingredients

1/2 cup sourdough discard (unfed starter)
1 cup water
2 3/4 cups flour
1 tsp salt
1 tsp baking soda
1 tbsp sugar
Corn Meal for Dusting

Instructions

Combine discard, water, and 2 cups of flour. Cover and let stand overnight.
In the morning add additional 3/4 cup flour, salt, baking soda, and sugar.
Use the stand mixer and mix until the dough isn’t sticking to the sides.
Wrap dough and let sit for 30 minutes.
Roll the dough out to 1/2 inch thick and cut with a round cutter. Dust both sides with corn meal. Cover and let them rise for one hour.
Heat up the skillet to low-medium heat. Fry the muffins for 3-4 minutes on each side.
Slice and enjoy!

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 150Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 314mgCarbohydrates: 32gFiber: 2gSugar: 1gProtein: 4g