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Sourdough crumpets

Using 200g of starter discard (I have been using a 100% hydration strong white flour) mix 1 teaspoon of sugar, 1/4 teaspoon of salt and 1/4 of baking soda.

Heat a non-stick frying pan to slightly below a medium heat (needs be adjusted dependent on browning), grease/slightly oil a preferably silicone mould and place in the pan.

Pour in mix slightly below your preferred crumpet height and wait until holes starter to appear on the top, watching the bottom for over browning. When the top looks to have formed up, remove the mold and flip the crumpet over for 30 seconds or so to give a slightly browned top.

You can eat them immediately or store them in an airtight container for 3 or so days.