King Arthur Sourdough Discard Crumpets: The Best No-Waste Breakfast

Name: King Arthur Sourdough Discard Crumpets
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 5 crumpets
Cuisine: British-American
Ingredients: 1 cup sourdough starter discard, cold or room temperature; 1 teaspoon granulated sugar; ⅜ teaspoon baking soda; ¼ teaspoon kosher salt; 1 to 2 tablespoons unsalted butter, divided

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King Arthur sourdough discard crumpets aren’t just another recipe on howbestrecipes.com — they’re a warm, golden bite of nostalgia, waste-not wisdom, and pure joy straight from my heart to your breakfast table.

Hi there! I’m Stella — the heart, soul, and very enthusiastic taste-tester behind this cozy little corner of the internet. If this is your first visit, welcome! And if you’ve been cooking along with me for a while, you know how much I believe in making magic out of the everyday. That’s exactly what this crumpet recipe is all about.

My journey into the kitchen didn’t begin with chef whites or studio lighting — it started with wide eyes and sticky fingers in my mom’s bustling kitchen. I watched in awe as she turned pantry staples into masterpieces, the scent of warm vanilla or browning butter always swirling in the air. I wasn’t the tidiest helper (far from it!), but I was always eager to learn. Flour-dusted countertops, lopsided cakes, cookies just this side of burnt — they were all part of the story.

Over the years, food became more than fuel or habit. It became how I celebrate, how I cope, how I connect. It became my language. And through howbestrecipes.com, I get to share that language with you — especially through recipes like this one, where frugality meets flavor in the most delicious way.

These King Arthur sourdough discard crumpets are a brilliant solution to the question we all face after feeding our starter: “What should I do with the discard?” With just a few pantry basics, you’ll turn that humble leftover into something crispy, chewy, bubbly, buttery… and totally irresistible.

You don’t need to be an expert baker. You just need your sourdough discard, a bit of time, and a love of breakfast comfort food. Looking for more sourdough magic beyond bread? Check out these sourdough recipes not bread to see what else your starter can do.

Let’s dive in. You’re about to learn not only how to make sourdough crumpets, but how to fall in love with your discard all over again.

Why You’ll Love These King Arthur Sourdough Discard Crumpets

The brilliance of using sourdough discard: flavor meets sustainability

Let’s face it—if you’ve ever nurtured a sourdough starter, you’ve likely sighed at the idea of tossing out discard during feedings. That’s where this recipe steps in. These King Arthur sourdough discard crumpets turn what many see as waste into a breakfast favorite that’s rich in flavor, incredibly light in texture, and smartly sustainable.

Instead of pouring that discard down the drain, imagine converting it into something airy, chewy, and full of depth—something with hundreds of tiny bubbles on top and a golden, buttery base. Crumpets do exactly that, and this version highlights every tangy nuance of your starter without requiring yeast or a rise time.

This isn’t just kitchen efficiency. It’s food made with intention—an approach that aligns perfectly with my personal philosophy here at howbestrecipes.com: cook with love, use what you have, and waste as little as possible.

How King Arthur’s method inspired this recipe

For years, the King Arthur Baking Company has been my go-to source for reliable recipes, high-quality ingredients, and trusted baking expertise. Their precision, consistency, and no-fuss recipes give home cooks the confidence to bake boldly. This crumpet recipe draws from their foundational discard methods but adds my personal spin to it—starting with the proportions and ending with a few buttery tweaks that raise the texture.

By simplifying the ingredient list and skipping any complicated rising steps, you’re left with a batter that’s as easy to mix as it is to master. Think of it as a go-to recipe that takes your starter’s “extra” and turns it into your breakfast centerpiece. One bowl, one whisk, a griddle, and you’re there.

From discard to delicious: crumpets with purpose

There’s something deeply satisfying about giving new life to your sourdough discard. With each bite of these crumpets, you taste more than just fermented flour—you taste creativity, thrift, and a touch of old-world tradition. Whether it’s your first time using discard or your tenth, this recipe will feel like a win.

And don’t worry if your starter is cold, unfed, or slightly sluggish—these crumpets don’t need perfection. They thrive on imperfections, bubble up beautifully on the skillet, and are endlessly forgiving. Top them with butter, jam, or even a poached egg, and you’ve got a meal that’s both resourceful and luxurious.

Don’t miss our homepage with featured recipes for more inspiration like this.

Understanding Sourdough Discard and Its Benefits

What is sourdough discard and why should you save it?

If you’ve started baking King Arthur sourdough discard crumpets, chances are you’re familiar with the term sourdough discard. It’s the portion of sourdough starter that gets removed before feeding—often tossed out without a second thought. But what if I told you that discard is actually a secret weapon in the kitchen?

Sourdough discard may no longer be strong enough to bake a lofty sourdough loaf, but it still carries the depth of natural fermentation. In fact, it’s one of the key ingredients that makes King Arthur sourdough discard crumpets so flavorful and unique. Cold or room temperature, this tangy mixture turns into something truly magical when cooked.

Saving your discard isn’t just smart—it’s sustainable. Instead of wasting flour and water, use it to whip up easy and satisfying recipes like sourdough crumpets, pancakes, muffins, and more. With every batch of King Arthur sourdough discard crumpets, you’re giving your starter a second act—and your breakfast table a delicious upgrade.

Discover great ideas like vegan sourdough babka if you’re looking to go even further with your discard.

Health benefits of sourdough discard: is it gut-friendly?

A question I often get about King Arthur sourdough discard crumpets is, “Is sourdough discard actually healthy?” Great news—it absolutely is! You can count on King Arthur Baking Company for top-notch quality and trusted results every time. Even though it’s unfed, sourdough discard still contains naturally occurring lactic acid bacteria that are beneficial to gut health.

When you make crumpets using sourdough discard, you’re incorporating prebiotics and a more digestible flour base into your meal. While many breakfast choices are loaded with artificial ingredients, King Arthur’s sourdough discard crumpets deliver the deep, tangy taste of slow-fermented grains—offering a gut-friendly option that’s as nourishing as it is delicious.

The natural acidity in sourdough discard not only improves flavor but also helps reduce the crumpets’ glycemic index. This makes them a better-balanced option for steady energy, unlike refined flour crumpets that can cause blood sugar spikes.

For a deeper look at how sourdough supports digestion, read Healthline’s explanation of sourdough’s gut benefits.

The science behind sourdough’s unique flavor and texture

Sourdough crumpets have a deeper taste thanks to fermentation. The discard contains natural acids that give a mild sour note. When you stir in sugar and baking soda, it starts to bubble. Those bubbles help the batter rise in the pan, making the texture light and soft.

You don’t need commercial yeast. You don’t need a long ferment. You just need your discard and a few pantry staples to let nature do its work. The result is a batch of King Arthur sourdough discard crumpets that feel artisanal—but are wonderfully easy to pull off.

Whether you’re new to sourdough or a seasoned baker, understanding your discard means understanding how to use every part of your starter wisely. And trust me, once you try these crumpets, you’ll never look at your discard the same way again.

Ingredients You’ll Need (With Substitutions and Tips)

Sourdough discard crumpets cooking in rings on griddle — Crumpets bubbling in the rings for that perfect texture

Key ingredients for perfect King Arthur sourdough discard crumpets

The beauty of King Arthur sourdough discard crumpets lies in their simplicity. You don’t need a pantry full of fancy items—just a few basic ingredients, most of which you likely already have on hand if you’re keeping a sourdough starter.

Here’s everything you’ll need to make these delightfully chewy sourdough crumpets:

1 cup sourdough starter discard (unfed, either cold or room temperature)
1 teaspoon granulated sugar
⅜ teaspoon baking soda
¼ teaspoon kosher salt
1 to 2 tablespoons unsalted butter, divided (or a non-dairy substitute)

Every ingredient here works in harmony to bring your King Arthur sourdough discard crumpets to life. The discard adds flavor and fermentation magic. The sugar serves dual purposes – it promotes caramelization for that perfect golden crust while also reacting with the baking soda to create lift. This chemical interaction gives the crumpets their characteristic airy texture while ensuring proper browning. The baking soda causes the batter to puff and bubble as it hits the heat, creating that iconic crumpet texture.

Ingredient swaps and helpful tips

Making King Arthur sourdough discard crumpets doesn’t mean you can’t get a little creative. Let’s look at a few smart substitutions to tailor this recipe to your pantry or dietary preferences:

Dairy-Free? Swap the butter for vegan butter or neutral-flavored oil like avocado or grapeseed. You’ll still get golden edges without compromising on texture.
No kosher salt? Use sea salt or table salt, but reduce the amount slightly as they can be more concentrated.
No baking soda? This one’s trickier. Baking soda is essential for the crumpets to rise and bubble. If you’re out, hold off until you get some—you’ll want those signature holes in your sourdough discard crumpets!

Don’t overmix the batter. Just whisk gently until the ingredients are combined. Overmixing can reduce the light, airy texture that King Arthur sourdough discard crumpets are known for.

Using King Arthur starter: room temp vs. cold discard

One of the biggest questions I get is: Can I use cold discard for crumpets? Yes—you absolutely can! King Arthur sourdough discard crumpets are incredibly forgiving. Whether your starter has been chilling in the fridge for a few days or is fresh from the counter, it’ll work beautifully in this recipe.

That’s part of what makes this the best sourdough discard recipe around—it doesn’t demand perfect timing or complicated prep. You’re using what you have, when you have it. And the results? Golden, bubbly, and irresistible every single time.

Step-by-Step Instructions to Make King Arthur Sourdough Discard Crumpets

If you’ve ever wondered how to make the perfect King Arthur sourdough discard crumpets at home, you’re in for a treat. This recipe is quick, beginner-friendly, and delivers those signature golden bottoms and bubbly tops. Just grab your leftover sourdough starter, a handful of basic kitchen ingredients, and a sizzling skillet—you’re moments away from golden, homemade crumpets.

Step 1: Grease Your Muffin Rings and Preheat the Griddle

Start by lightly greasing 4 or 5 English muffin rings with butter or a non-stick alternative. This helps your crumpets release easily and keeps their round shape intact.
Next, preheat your griddle or non-stick skillet over medium-low heat — ideally around 300°F. A lower temperature allows the crumpets to cook through slowly and develop their signature bubbly texture without burning on the bottom.

Step 2: Mix the Crumpet Batter

In a medium-sized bowl, combine:

1 cup sourdough discard (unfed, cold or room temperature)
1 teaspoon granulated sugar
⅜ teaspoon baking soda
¼ teaspoon kosher salt

Gently whisk everything together. You’ll quickly notice the batter start to puff up and bubble — a sign that the baking soda is reacting with the natural acidity of the sourdough discard. This crucial step creates the signature rise in King Arthur’s sourdough discard crumpets, transforming dense batter into those perfect honeycomb pockets we all love.

Step 3: Cook the Crumpets

Spray your hot griddle lightly with oil, then place the greased muffin rings directly onto the surface. Use a large cookie scoop or a ¼-cup measuring cup to spoon the batter into each ring. Don’t overfill — about halfway is perfect to prevent overflow as they rise.

Let the crumpets cook undisturbed for about 5 minutes. Watch for the tops to dry out and become dotted with little holes — this is the classic crumpet texture forming.

Step 4: Flip and Finish

When the tops are firm and filled with bubbles, gently turn each crumpet—rings still on—using a spatula or tongs. Let them cook for another 2–3 minutes, until the bottoms are golden and crisp.

Carefully slide off the rings (they’ll be hot) and transfer the crumpets to a plate or cooling rack.

Repeat the process with the remaining batter, re-greasing the rings if they start to stick.

Tip: These crumpets freeze well, so feel free to make a big batch and save some for later.

Ingredients You’ll Need for King Arthur Sourdough Discard Crumpets

These King Arthur sourdough discard crumpets are not only easy to make, but they also rely on a handful of everyday ingredients. Whether you’re new to working with sourdough discard or just looking to expand your zero-waste baking skills, this ingredient list is simple, flexible, and incredibly forgiving.

Why These Ingredients Work Together
Each item plays a key role in the texture, rise, and flavor of your crumpets. From the slightly tangy kick of sourdough discard to the bubbly lift from baking soda, this batter comes together in minutes—no yeast or rise time required.

Key Ingredients for King Arthur Sourdough Discard Crumpets

1 cup unused sourdough starter (not recently fed, chilled or at room temperature)
1 teaspoon granulated sugar
⅜ teaspoon baking soda
¼ teaspoon kosher salt
1 to 2 tablespoons unsalted butter, divided (or a plant-based substitute)

Let’s take a closer look at each one:

Sourdough Starter Discard

This is the foundation of your crumpets. Whether your starter is cold from the fridge or room temperature, it adds natural acidity and depth of flavor. The discard also helps create the light, airy texture that makes these sourdough crumpets so appealing.

Granulated Sugar

A small amount of sugar improves browning and feeds the reaction between the sourdough discard and baking soda. It’s a small but powerful addition.

Baking Soda

Baking soda is essential for achieving the bubbly, hole-filled tops that crumpets are famous for. When combined with acidic sourdough discard, it activates instantly—no need for yeast or proofing.

Kosher Salt

A pinch of salt balances flavor and sharpens the natural tang of the sourdough. You can substitute sea salt, but reduce the amount slightly if using fine salt.

Unsalted Butter (or Substitute)

Butter is used to grease the rings and the griddle, and a little in the batter adds richness and a golden finish to the crumpets. For a dairy-free option, use vegan butter or a mild oil like avocado or sunflower.

Substitutions and Tips for Perfect Crumpets

For a dairy-free version, use vegan butter or neutral oil.
If your discard is very thin or watery, you may add a tablespoon of flour to thicken it slightly.
Use a large cookie scoop for easy portioning into the crumpet rings.
Always re-grease the rings between batches for a clean release.

Using Cold vs. Room Temperature Discard

Wondering if you can use cold sourdough discard? Yes, absolutely. These King Arthur sourdough discard crumpets are flexible and forgiving. Whether your starter is freshly discarded or a few days old, it’ll do the job. Cold discard may take a bit longer to react with the baking soda, but the flavor and texture will still shine through.

Still curious what else you can do with your discard? Be sure to check out our post on sourdough recipes not bread for more no-waste baking ideas.

Step-by-Step Instructions to Perfect Crumpets

Prepping your rings and griddle the right way

Before you start cooking these King Arthur sourdough discard crumpets, proper prep makes all the difference. Begin by lightly greasing your English muffin rings. Use a small amount of unsalted butter or your favorite butter substitute. Too much grease and the crumpets might fry on the sides rather than rise straight up.

Next, preheat your skillet or griddle to medium-low. If you’re using an electric griddle, aim for 300°F. You want consistent, gentle heat. This is essential for cooking the crumpets slowly enough for the bubbles to form—that’s what gives sourdough crumpets their signature texture.

Lightly spray the griddle with canola oil and drop in a bit of butter to sizzle. This combo gives your sourdough discard crumpets those crispy, golden bottoms everyone loves.

Mixing the batter: when it’s “just right”

In a medium bowl, combine the ingredients for your King Arthur sourdough discard crumpets:

1 cup sourdough discard
1 tsp sugar
¼ tsp kosher salt
⅜ tsp baking soda

As soon as you add the baking soda, you’ll notice the batter bubbling and rising slightly. That’s the fermentation magic at work. Gently whisk everything together. The mixture should be thick, slightly foamy, and airy—but not stiff.

Avoid overmixing. You need to keep as much air in the batter as you can. This is what creates the lacy holes on top of your sourdough discard crumpets once they hit the pan.

Cooking techniques: timing, bubbles, and flipping safely

Now it’s time to ladle that bubbly batter into your prepped rings. Use about ¼ cup per ring—don’t overfill or your crumpets may overflow and cook unevenly. Set the rings near the center of the hot griddle to ensure even cooking.

Cook for about 5 minutes, or until the tops are dry, matte, and filled with tiny bubbles. This is how you know your King Arthur sourdough discard crumpets are forming correctly. Patience is key here. Don’t rush by turning up the heat or flipping too soon.

Once the tops are set, carefully flip the crumpets in their rings using a spatula. They should release easily. If they stick slightly, a gentle nudge with a butter knife will help. Flip and cook for another 3 minutes until golden brown on the bottom.

Remove the crumpets from the rings and transfer to a plate. Repeat with the remaining batter, greasing the rings and adding a fresh pat of butter to the skillet as needed.

Tips for Perfect Texture, Rise, and Flavor

Avoiding the most common sourdough crumpet mistake

If you’ve ever tried making King Arthur sourdough discard crumpets and ended up with dense, pale rounds instead of golden, bubbly beauties, you’re not alone. The most common mistake? Cooking them too fast or over high heat. That’s right. These sourdough discard crumpets love patience.

Crumpets rely on slow, steady cooking to form their signature bubble-filled tops and chewy insides. If the pan is too hot, the outside will brown before the inside cooks and rises properly. Keep the temperature at medium-low and don’t flip until the top looks matte, with plenty of holes.

Another common issue? Overmixing the batter. Stir only until combined, and let the discard work its magic. The fermentation in your King Arthur starter discard creates the natural lift, so you don’t need to overwork the mix.

How to adjust for altitude, and humidity, or thin discard

Not all sourdough discard behaves the same—especially depending on where you live. That’s what makes homemade King Arthur sourdough discard crumpets such a fun, adaptable recipe.

If your discard is thin, allow the batter to rest for 5 to 10 minutes after stirring. This allows the flour to hydrate and the bubbles to stabilize. For extra fluff, you can also use slightly warmer discard, which reacts more actively with baking soda.

In high-humidity areas, your batter may need a tiny pinch of flour to thicken. On the flip side, in very dry climates, add a teaspoon of milk or water if your batter feels stiff.

No matter the conditions, aim for a batter that’s thick but still pours easily—not as thin as pancake batter, and not as firm as bread dough.

Achieving golden bottoms and soft insides

The magic of King Arthur sourdough discard crumpets is in that contrast: the golden, crisp base and the soft, holey top. To achieve it:

Always grease your skillet and rings with both oil and butter. The butter gives you flavor and that golden finish, while the oil prevents sticking.
Don’t skip the ring molds—they give your crumpets height and help them cook evenly. Without them, you’ll end up with sourdough pancakes, not crumpets.
Let the batter bubble fully before flipping. No bubbles = no crumpet texture.

For added richness, try brushing a little melted butter on the crumpets as they come off the pan. It soaks in and gives you that classic King Arthur crumpet finish—lightly crisp, never dry.

How to Serve King Arthur Sourdough Discard Crumpets

Best toppings for King Arthur sourdough discard crumpets: sweet and savory ideas

Topping ideas for King Arthur sourdough discard crumpets — Create your own crumpet board by adding a mix of sweet and savory toppings.

One of the most delightful parts about making King Arthur sourdough discard crumpets is how incredibly versatile they are when it’s time to serve. These light, bubbly crumpets act like a blank canvas—ready to soak up butter, jam, honey, or even a poached egg.

Whether you’re enjoying them fresh off the skillet or toasting up a leftover batch, King Arthur sourdough discard crumpets can swing from breakfast to snack to full-blown brunch star. Here are some of my top ways to serve them:

Sweet Options	Savory Combos
Butter + cinnamon sugar	Poached egg + avocado
Maple syrup + pecans	Cream cheese + smoked salmon
Nutella + banana slices	Tomato jam + cheddar
Honey + fresh berries	Bacon + hot sauce drizzle

These combinations highlight the distinct tang of sourdough discard while complementing the soft, chewy texture of the crumpets. No matter how you top them, your King Arthur sourdough discard crumpets are guaranteed to impress.

Check out these sourdough recipes not bread to discover more discard-based delights.

Perfect drink pairings for sourdough discard crumpets

Pairing the right drink with your King Arthur sourdough discard crumpets takes the experience to the next level. Because these crumpets are so flavorful and slightly tangy, they go beautifully with warm, comforting beverages.

Try these favorite pairings with your sourdough crumpets:

Earl Grey tea with buttered crumpets and lemon zest
Black coffee with maple and walnut crumpets
Chai latte with spiced honey on top
Herbal tea with jam-slathered crumpets

Every bite of your King Arthur sourdough discard crumpets captures that rich, fermented depth only sourdough can offer—balanced perfectly by the cozy warmth of your cup.

How to serve King Arthur sourdough discard crumpets at brunch

Planning a brunch spread? Build your menu around King Arthur sourdough discard crumpets! These crumpets can be made ahead of time, toasted on demand, and served buffet-style so everyone can make their own masterpiece.

Brunch board essentials for sourdough discard crumpets:

Proteins: scrambled eggs, crispy bacon, smoked salmon
Cheeses: brie, goat cheese, sharp cheddar
Spreads: whipped butter, fruit jam, lemon curd, garlic aioli.
Fruits & extras: sliced citrus, berries, olives, capers

Stack your warm King Arthur sourdough discard crumpets in the center, surround them with topping options, and let guests build their own. It’s an easy, elegant, and totally satisfying brunch solution.

Make-Ahead, Storage, and Freezing Instructions

Can you make King Arthur sourdough discard crumpets ahead of time? Absolutely.

One of the best things about King Arthur sourdough discard crumpets is how well they hold up after cooking. Whether you’re meal-prepping for the week or baking for a crowd, these sourdough discard crumpets can be made ahead and still taste fresh and flavorful.

After you’ve cooked and cooled your crumpets, allow them to reach room temperature. From there, they’re ready for short-term storage or long-term freezing. You can even double your batch of King Arthur sourdough discard crumpets and freeze the extras so you’re never without a homemade breakfast option.

Make-ahead breakfast ideas don’t get much better than this: tangy, chewy, golden crumpets ready to toast in minutes.

How to store King Arthur sourdough discard crumpets

For short-term storage (up to 3 days), place your King Arthur sourdough discard crumpets in an airtight container or resealable bag. Store them at room temperature in a cool, dry spot. Avoid refrigeration unless absolutely necessary, as it can cause them to dry out.

When you’re ready to eat, simply toast the crumpets until the bottoms are golden and the tops are warm. This brings back the crispy base and soft interior that makes these sourdough discard crumpets so irresistible.

You can also add a dab of butter before toasting to revive their freshly-cooked flavor.

Freezing instructions for sourdough discard crumpets

Want to keep your King Arthur sourdough discard crumpets for longer? They freeze beautifully! Here’s how:

Let the crumpets cool completely.
Stack them between sheets of parchment or wax paper to prevent sticking.
Place them in a freezer-safe zip-top bag or airtight container.
Label the bag with the date and freeze for up to 3 months.

To reheat, no need to thaw. Just pop the frozen sourdough discard crumpets directly into the toaster or toaster oven. In minutes, you’ll have a warm, buttery crumpet that tastes as good as fresh.

Freezing also gives you the freedom to bake in bulk and have King Arthur sourdough discard crumpets ready whenever cravings hit—breakfast, lunch, or midnight snack!

Common Crumpet Questions Answered (FAQ Section)

How to make crumpets with sourdough discard?

Making King Arthur sourdough discard crumpets is surprisingly easy and incredibly satisfying. You simply combine unfed sourdough discard with baking soda, sugar, and salt, then cook the bubbly batter in English muffin rings over medium-low heat. The baking soda reacts with the discard, forming air bubbles that give the crumpets their classic spongy texture.
All you need is a griddle, some butter for crisping the bottoms, and a little patience. Unlike other discard recipes, sourdough crumpets don’t require yeast or long fermentation—just a good starter and a hot pan.
This recipe is one of the best ways to use up leftover King Arthur sourdough discard, and once you try it, it’ll be your new go-to breakfast.

What is the biggest mistake you can make with your sourdough starter?

The most common mistake? Neglecting to feed or maintain your starter correctly. But when it comes to cooking, a big mistake is wasting your sourdough discard instead of putting it to good use. Many people toss it, not realizing that it’s the key to amazing recipes like King Arthur sourdough discard crumpets.
Another common error is using discard that’s too old or over-acidic, which can lead to bitterness in the final dish. For the best sourdough discard crumpets, use discard that’s no more than 7–10 days old and has been stored in the fridge.
Keeping your starter healthy means you’ll always have quality discard for delicious recipes like crumpets, pancakes, and muffins.

Are sourdough crumpets better than normal crumpets?

In a word: yes. Sourdough discard crumpets, especially King Arthur sourdough discard crumpets, have a richer, more complex flavor than standard yeast-based crumpets. The natural fermentation adds tanginess, improves texture, and creates the perfect airy interior.
Unlike store-bought or yeast-only versions, sourdough discard crumpets toast beautifully, absorb butter like a dream, and have that chewy-soft bite that’s hard to replicate.
So if you’ve ever wondered if it’s worth using your discard for crumpets—the answer is absolutely. The flavor alone makes them stand out, and the simplicity of the recipe makes them a staple.

Is sourdough discard still gut healthy?

Yes, sourdough discard still contains beneficial compounds from fermentation—even if it’s unfed. When you make King Arthur sourdough discard crumpets, you’re using a fermented flour and water mixture that’s easier on digestion compared to refined flour.
The presence of lactic acid bacteria and naturally developed enzymes means that sourdough crumpets may be gentler on the stomach. While it’s not a probiotic powerhouse like active sourdough, discard-based recipes still offer benefits.
Plus, you avoid artificial ingredients or preservatives by using your own starter. That’s a gut-friendly win in my book!

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