I make Sourdough Crumpets!
And you can too.
Sourdough Crumpets may be the easiest and fastest possible way to enjoy fresh sourdough bread on demand. They don’t require kneading or rising time and can be ready in the space of 15-20 minutes in time for breakfast. Both in terms of the level of difficulty and the time required, this is a no-brainer.
If you are one of those people with a jar of sourdough sitting in the back of your refrigerator and no time for baking – this recipe is for you.
The good people at King Arthur Baking provide resources for bakers at all levels of experience, including an excellent recipe for Sourdough Crumpets that got me started. To take into account inevitable variations in refrigerated sourdough starter, I add 2 Tablespoons of Bread Flour or AP flour for best results.
Equipment:
You will need a wisk, four (4) round cookie/biscuit cutters, and a small flat griddle. (Frying pans frequently have a slight, nearly imperceptible curve that is not great for crumpets.) If your griddle is nonstick you should not need any added oil, however you need to grease the cookie/biscuit cutters.
Ingredients
1 C sourdough starter – straight out of the fridge
1 tsp sugar
scant 1/2 tsp salt
scant 1/2 tsp baking soda
2 T Bread Flour (or OP flour)
Instructions
- Grease cookie/biscuit cutters and place them on the griddle.
- Preheat the griddle (medium heat)
- Mix the Crumpet batter, wisk to maximize volume to encourage air bubbles until the batter is 2 – 3 times the original volume.
- Divide the batter between the 4 cookie/biscuit cutters, turning the heat down to medium low.
- Cook until the tops appear set – you should see the small holes that characterize crumpets. Flip the crumpets and cook for another few minutes until they are golden brown (on both sides).
- Remove from heat and remove the cookie/biscuit cutters, using a small knife to separate them if necessary.
Enjoy!