Simple Sourdough Discard Cinnamon Raisin English Muffins

My favorite part of sour dough is finding quick and easy recipes that allow me to serve bread to my family quickly, without all the added preservatives, or a hefty price tag. Since moving to the country side, I never look forward to driving 30ish minutes to the grocery store for just a few items, such as bread. Having a sour dough starter gives me the freedom to make bread products, in my own kitchen, for a fraction of the price. Being able to pronounce all the ingredients is an added bonus.

These sour dough discard cinnamon raisin English muffins are super simple. I promise, no matter your sour dough experience, you will be able to make these for your family and you won’t be disappointed! They are so delicious and nutritious !

Why sour dough?

Sour dough is the process of fermenting flour, water, and sour dough starter(click here to read how to make a sour dough starter) by fermenting flour and water, you are introducing the good bacteria into your body. This allows the gluten in the breads to be digested easier. Sour dough is excellent for gut health, with added probiotics from the sour dough starter, it helps digestion and can even help control blood sugar levels.

Sour dough is not as intimidating as it sounds. Mine thrives in my off grid cabin that is not temperate regulated and I make all my recipes on my rv size propane stove/oven combo. Ever hear anyone say “if I can do it, you can do it?” Well this is totally applicable in regards to maintaining a sour dough starter.

Sour dough allows you to make delicious bread products in the comfort of your own home. In return, you gain a skill that makes you one more step away from depending on your grocery stores supply chains. Plus, it’s way cheaper! We are talking easily ⅕ of the price of traditional store bought bread products.

Sour dough discard

If you are new on your sour dough journey, I’m sure you’ve read somewhere on the internet to throw away some of your starter, feed it, then make your bread product. To me, that sounds absolutely sinful to throw away perfectly useful starter, especially with the price of groceries these days. The only time I’ve found you need recently fed starter is when making an artisan loaf. There’s tons you can make with sour dough discard; such as sour dough pizza, pancakes, brownies, and English muffins. No need to throw away any part of your starter. In fact, I use discard just about all the time.

For this recipe, feel free to use recently fed starter or discard. I have tried both and they come out delicous every time.

Which sweetener to use?

In my home, I primarily use maple syrup and honey as my two sweetners. From coffee, to brownies, yogurt, hot chocolate, or granola. You name it, and I basically only use syrup or honey. But let’s set the record straight. Not all honey and syrup are created equal.

When sourcing either honey or maple syrup, be sure to shop as local as you can. Harvesting both honey and maple syrup is a beautiful art. You get what you pay for. Unfortunately when you buy the cheap stuff from the major grocery store chains, both products are typically cut with either processed white sugar, water, artificial colors, and artificial flavors. Be sure your labels say 100% syrup or honey.

Honey has so many medicinal properties including anti inflammatory properties and is anti microbial. I love fermenting with honey for medicinal properties such as fermented garlic honey. When you buy your honey locally, your getting bees that pollinate from wildlife in your own backyard. Which helps fight allergies and can help other ailments. Plus you can feel good that you’re supporting a local bee keeper.

Syrup is no easy process to harvest. Did you know it takes 9 gallons of maple sap to make 1 pint of syrup ? Typically Starting around springtime, maple trees are tapped with a metal spout which drains the delicious nectar from the maple trees. At the end of the season, the syrup is boiled off and you are left with a beautiful, thick maple syrup. It is no easy task and that is why pure maple syrup is a little bit of an investment. Once you taste pure maple syrup, you’ll never go back. The ultimate indulgence is putting it in your coffee, I promise you won’t regret it.

And to help you in the maple syrup aisle at the grocery store, you’ll may see a Grading System. Here are all three broken down:

Grade A: light amber colored, rich but mild in flavor

Grade B: medium amber color, robust flavor

Grade C: Dark amber color and strong in flavor.

Flour

I have tried both all purpose flour or bread flour and it has come out delicious every time.

If using whole wheat flour, remove about ½ cup from the recipe.

If using einkorn, add about ½ cup.

Fermentation

I typically start this recipe the night before to have for breakfast the following morning. However, since becoming a mom, I have learned that time is not always guaranteed when I want it to be. So sometimes I’ll start the dough the day before, during afternoon nap time which allows it to ferment for almost 24 hours. Best rule of thumb, is start it whenever you can the day before. It takes less than 10 minutes to make the dough. As with any sour dough recipe, the longer it ferments, more healthy bacteria is introduced and overall the more nutritious it ends up becoming. Plus you get more of a sour dough flavor which my family loves.