Ingredients

300g Sourdough Poolish (which is made up of 100g Sourdough Starter, 100g Bread Flour and 100g Water and mix)

225g Milk warmed to 40 degress celsius

170g Bread Flour

4g Salt

4g Bicarbonate of Soda/Baking powder

Method

Mix all the ingredients together to form a sloppy dough like mixture and allow to rise for about 3 hours at room temperature until bubbly and roughly doubled in size.

Heat a frying pan on a low heat, roughly 160 degrees celsius. Lighlty oil crumpet/scone rings and add to the warm pan. Add 50-60g (1 cup measure) of the crumpet mix to the rings. As the crumpets cook, they will rise and holes will start to form on the top as the top dries. When the top is dry, gently turn over the crumpet to brown the top.

You are looking for nicely browned on the bottom and golden on the top, so do keep an eye on them. They should take roughly 10 minutes for the top to start drying and holes to appear and then another 5 minutes when turned over. Do not be tempted to cook on a high heat, low and slow is better.

Allow to cool on a rack, then pop in a toaster to reheat and enjoy with your favourite topping!