Recipe : Sourdough Crumpets

Sourdough Crumpets

These crumpets require that you already have a starter on the go from your home baking, if you don't have one, we recommend following Boy Who Bakes step by step guide (Be warned this will take 7 days of feeding - patience is required).  

For this recipe you will be purposely growing your starter discard.
Depending on how large your starter is, you may need to do a couple of feeds to get the initial 225g discard needed. 

Recipe makes 10-12 crumpets.

Prep the day ahead

You need
225g Starter discard
250g Strong white bread flour 
250g Tepid warm water 

You do
Mix discard starter with flour and the water.
Leave for 24hours to get lively! 

Bake day - Crumpet Batter

You need
725g Starter (what you prepared above)
3Tsp Caster sugar 
2Tsp Bi-carb 
2Tsp Sea salt 
Non stick pastry rings or DIY tinfoil rings 
Non stick pan 
Vegetable oil for greasing 

You do
Combine your lively crumpet starter with caster sugar, Bi-Carb and sea salt.
Leave to sit for a couple of minutes. Whilst your batter is sitting, heat a non stick pan on a medium low heat and oil lightly.
Lightly oil pastry rings and place on the heated pan.

Cook each crumpet for roughly 5 minutes until holes have appeared on the surface and the batter no longer appears wet.
Placing a saucepan lid or plate over the rings will speed up the process by steam cooking.
Crispy bottom and soft holey top is the aim, no flipping, so the butter can melt into the layers. 

They will keep well for up to 3 days, or frozen for up to a month.

Enjoy!