Sourdough Crumpets Recipe - Another Idea for Your Sourdough Starter Discard
This sourdough crumpets recipe puts your sourdough starter discard to use, so that it doesn't go to waste, to make authentic English crumpets.
Servings: 4 Crumpets
- 230 g sourdough starter discard
- 1 tbsp sugar
- 1 tsp salt
- 1/2 teaspoon baking soda
- 60 g butter
Heat your griddle or a flat non-stick saucepan over medium-low heat. Grease the surface of your griddle or saucepan with vegetable oil. Brush oil on the inside of 2 10 cm wide x 3 cm tall metal pastry rings and place on the cooking surface.
Place half the starter in a pouring jug. Stir in half the sugar and half the salt. When your cooking surface is at the right temperature add half of the baking soda to the sourdough starter mix. The mix should rise up and bubble almost double in size. Melt some butter in each of the pastry rings, enough to cover the surface interior of the rings. Add equal amounts of the sourdough starter mix to the rings. As the mix was aerated it should come up to 3/4 of the sides of the rings.
Set a timer for 4 minutes and check that the mix is bubbly but firming up. When the tops of the crumpets are no longer ‘wobbly’, remove the pastry rings with some metal tongs. If the crumpet sticks to the ring, carefully run a knife around the rim of the pastry ring while holding the ring with your tongs.
Once removed, carefully turn the crumpet over with a fish slice and cook until it’s a light golden brown (around 2-3 minutes). Cool on a wire rack.
Make the mixture again and repeat the process.
Enjoy the crumpets immediately with butter and a jam of your choice. You can keep them overnight in the fridge and reheat in a toaster.
Calories: 171kcal | Carbohydrates: 14g | Protein: 2g | Fat: 12g | Saturated Fat: 8g | Cholesterol: 32mg | Sodium: 826mg | Fiber: 1g | Sugar: 3g | Vitamin A: 375IU | Calcium: 4mg