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Sourdough Crumpets
One of our favourite treats to share at Christmas time is the Sourdough Crumpet. As demonstrated at the 2021 Countryfile Live Merry Baking tent; this recipe pairs beautifully with our Beetroot Cured Salmon and Pickled Cucumber recipes as a topping.
Ingredients
- 200g white sourdough starter
- 3g sea salt
- 10g caster sugar
- 3g bicarbonate of soda
- Oil or butter for greasing the crumpet rings
Method
- Mix the starter, sugar, and salt together. Stir, and then allow the starter to start
bubbling. - Rub your griddle and crumpet rings with oil, then place over a medium heat. It is
very easy to burn the bottom of the crumpets if you're not careful, so be ready to
adjust the temperature. - Stir the bicarb or baking powder into the batter. It should start bubbling.
- Once the rings are hot, spoon or pipe the batter into the rings, leaving a ½ cm
gap at the top to allow for rising. - When the edges are cooked, remove the crumpets from the rings and flip them
over and cook for a further 3 minutes. Repeat the process with the remaining
batter
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