I’m staying with the Sourdough September theme again this week with these sourdough crumpets. I hate wasting food and I despair at throwing away half of my sourdough starter each time it needs refreshing. To that end, I went in search of recipes that use this ‘discard’ and found this one for sourdough crumpets.
Crumpets aren’t my thing; I find the shop-bought ones rubbery and tasteless. To be honest, I only made these because Justin loves crumpets… slathered in butter, of course!
There’s been a set of metal rings in my baking station for ages, and I’ve not known quite what they were originally used for. This recipe called for ‘crumpet rings‘ – something I’d never heard of before. A quick internet search later – low and behold – I think that’s what my rings are!
If you don’t own crumpet rings, use cookie cutters – just make sure you oil them well before using. Also, if you don’t have a griddle (I used my pizza steel), a cast iron frying pan will do the job fine.
I don’t mean to boast, but these were miles better than any I’ve eaten before. Perhaps it was because I ate them straight off the griddle. They were lovely and soft and chewy without being rubbery – and the sourdough gave them a delicious depth of flavour. Crumpets have won me over!
- 270g/9½oz sourdough starter
- 1tbsp runny honey
- ½tsp salt
- ½tsp bicarbonate of soda
- Mix together the starter, honey and salt then allow the starter to start bubbling
- Rub your griddle and crumpet rings with a little vegetable oil, then place over a medium heat
- Stir in the bicarbonate of soda into the batter. It should start bubbling
- Once the rings are hot, pour the batter into them, leaving a ½cm gap at the top to allow for rising
- When the edges are cooked (about 5 minutes), remove the crumpets from the rings and flip them over and cook for a further 3 minutes. Repeat the process until all the remaining batter has been used up