Baking

Sourdough Crumpets

The only “downside” to having is sourdough is you have to keep using it! Yes I know I could put it in the fridge but I’m not very good at remembering to take it out in time when I need to use it.

My sourdough guru (Hi Jan) had mentioned she’d done crumpets on Facebook and it’s some thing I really like so I thought I’d give it a go.

There’s more recipes out there than you’d imagine, some really simple like adding honey to the starter (which I might try another time), but this one from 2 Hungry Bakers caught my eye.

I don’t have crumpet rings (yet) so these turned out a bit more like Scottish Crumpets. They were slightly misshaped as I’m still getting used to MY NEW SKILLET 😍 (oh how I love it)

225g strong white flour
150ml water
150ml milk
150g sourdough starter
1/2 tsp sugar
1 tsp salt
1/2 tsp bicarbonate of soda

1 In the evening, weigh out sourdough starter, flour and sugar into a bowl.

2. Warm milk and water in a microwave for 30 seconds until just warm.

3. Add liquid to the bowl with the sourdough starter and the flour and beat to a smooth batter. Cover and leave overnight.

4. Beat the bicarbonate of soda and salt into the batter, and leave for 10 minutes.

5. Heat a lightly oiled pan over a low heat.

6a. If using crumpet rings oil them too and place on the griddle pan. Half fill rings with batter and cook until the surface of the crumpet is set. You should see the classic holes begin to form on the surface. Remove rings and turn the crumpets over. Cook for 2-3 minutes until they are lightly browned on the second side. The first side (or bottom) of the crumpet will be darker.

6b. Without crumpet ring, ladle batter onto pan, bubbles start to form quickly, only turn over when top has set. Then flip and cook for another 2 – 3 minutes.

I found these were great either rolled up with jam, or toasted lightly under the grill with cheese and chutney.