This morning I found that I had too much starter leftover from our Follow-up Sourdough Bread Class last Saturday, so I decided to make sourdough discard crumpets. Sadly the Crumpet Rings Molds I had ordered had not arrived, but I improvised with some wide-mouth jar rings. And while these worked my crumpets did not stand as tall as I had hoped, still delicious, and oh so easy to make.
Sourdough Discard Crumpets
Ingredients
- 3 cups /340g discard
(or alternately a well-fermented sourdough starter could be used by combining a bit of starter with 1⅓ cups / 170g of bread flour with ⅔ cup/170g water, and allowing to sit for 8–12 hours ) - 1 Tbls sugar
- 11/2 tsp baking soda
- 3/4 tsp salt
Directions
- Mix the ingredients together quickly, but do NOT over-stir. Just combine it enough for the baking soda to create bubbles in the mixture, (it will be light and fluffy).
- Heat up a skillet on medium to low heat and grease the inside.
- Oil as many baking rings (3 in/8cm diameter) as fit in your pan. Allow these to also heat up in the pan.
- When these are hot, fill each baking ring with about 2–3 Tbsp of the dough, but not more than half full.
Because the dough rises a lot, do not overfill the rings. - Cook the on a medium to low heat for about 10 minutes —until the top of the crumpets have lots of holes and have dried our
- The crumpets should shrink away from the ring sides as they bake, so they should slip out easily. But you must note the rings will be hot. So use a pair of tongs to remove the baking rings; if they do not slip off use a butter knife or spatula around the edges to loosen.
- Then flip them over for a few minutes until they are golden brown.
- Once there, they are ready to eat.
I love this comment from Jane Eastoe in her National Trust Book of Bread: “Serve crumpets warm with a lashing of butter.” But you can serve crumpets warm with jam and butter, or maple syrup for breakfast. They also work great cooled with peanut butter and jelly or Nutella and jam for afternoon treats.
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