Sourdough Crumpets
Sourdough Crumpets are a delightful treat that combines the tang of sourdough with a fluffy texture, perfect for any occasion.
Ingredients
Main Ingredients
- 2 cups 100 percent hydration sourdough starter discard
- 2 teaspoons granulated sugar adds a touch of sweetness
- 1/2 teaspoon fine salt enhances overall flavor
- 3/4 teaspoon baking soda gives crumpets their iconic bubbly texture
- 1-2 teaspoons water to adjust consistency if necessary
- 1 tablespoon neutral oil for greasing the griddle and rings
- to taste Butter, jam, honey, or savory toppings optional, for serving
Instructions
Preparation
- Set a skillet or griddle over medium-low heat. Lightly oil the surface and the inside of 4 crumpet or English muffin rings.
- In a medium bowl, combine the sourdough discard with sugar and salt. If the discard is thick, add 1-2 teaspoons of water until it reaches a silky consistency.
- Just before cooking, stir in the baking soda. The batter will foam and become airy.
Cooking
- Place the greased rings on the hot griddle. Spoon about 1/4 cup of batter into each ring, filling them halfway.
- Cook the crumpets for 5-7 minutes, or until the tops are set and covered with small holes. Adjust the heat if the bottoms brown too quickly.
- Carefully remove the rings and flip the crumpets, cooking for an additional 2-3 minutes until lightly golden.
Serving
- Serve warm with butter, jam, honey, or savory toppings. For crisper edges, let them cool slightly and toast before serving.
Notes
For a healthier option, consider using whole wheat or spelt flour. Ensure your baking soda is fresh to avoid poor results. Crumpets can be stored in an airtight container for up to 3 days and freeze well.