Sourdough Crumpets
Makes 5 using a 2.5” ring mould
Another sourdough discard recipe born from my pathetic starter which has never really come to much over the past 20 weeks. Crumpets, something we cannot buy in Austria, so for my lovely Britons abroad I hope this recipe works for you. Use an olive oil to line the ring moulds as I find it doesn’t stick as much as a vegetable oil. Each crumpet takes about 10-12 minutes and you'll need a low heat and lots of patience.
200g sourdough starter discard
75g plain flour
75g water
1 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 tsp salt
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Plant-based butter alternative
Olive oil to line the rings
Mix everything together with a ballon whisk until smooth. Leave it to rest while you melt the plant based butter in a frying pan on a low heat. Grease the rings with olive oil and spoon two and half to three tablespoons of the batter into each mould. Leave the crumpets to sit and slowly cook, the bubbles will start to show after about 5 minutes. The crumpets will begin to dull in colour and look slightly dry on top, this will take about 10-12 minutes. Pop the crumpet out of the ring using a tea towel or cloth as it will be hot, it may need some encouragement by running a sharp knife around the edge. Finish it off in the pan on the opposite side until browned and cooked though.
Serve with masses of butter and marmite, or peanut butter, honey, jam.