Monday 1/19/26 ✨

Using sourdough discard to bake English muffins is a fantastic way to minimize waste and add unique flavor to your baking. I recently tried making these muffins myself, and the process was both enjoyable and rewarding. The natural tang from the sourdough discard gives the muffins a distinctive taste that sets them apart from store-bought varieties. To start, I made sure my sourdough discard was active enough to help the muffins rise properly, which is critical for that classic English muffin texture with nooks and crannies. Combining the discard with flour, water, and a bit of salt, I mixed the dough until smooth and let it rest to develop flavor and strength. One tip I found helpful is to cook the muffins slowly on a griddle or frying pan over low to medium heat. This allows the muffins to cook through without burning and helps create the signature golden crust. The result was perfectly soft on the inside with a crisp exterior—ideal for toasting and topping with butter, jam, or honey. Experimenting with sourdough discard in recipes like these has not only reduced my kitchen waste but also expanded my baking skills. It’s a fun way to embrace sustainable baking while enjoying homemade treats. If you’re new to sourdough, this recipe is a beginner-friendly project that yields impressive results and encourages creativity in the kitchen. Happy baking!