There’s always a dilemma when making sourdough, that is, what to do with left over starter. I often add sourdough starter to baking with man-made yeast, for added rise and that extra sourdough flavour.
Making sourdough crumpets is another favourite. There are recipes that suggest only using starter, with bicarbonate of soda added of course. Having tried these recipes, I’m not a fan of the resulting intensely “sour” flavour of the crumpets.
So I have experimented with a few versions and have come up with a recipe that is now my go-to crumpet recipe. In fact it’s easier than ordinary recipes involving man-made yeast!
The quantities are simple: equal amounts of strong flour, sourdough starter and water, plus a little salt and sugar and the bicarb. No proving or waiting involved. And the result is beautiful, flavoursome, dense crumpets complete with those crumpet holes!
200g strong flour
200g sourdough starter
1/2 teaspoon salt
2 teaspoons sugar
1 teaspoon bicarbonate of soda
2-3 tablespoons butter for cooking/greasing
You will need a fairly large frying pan for the recipe plus crumpet rings. I used to use silicone egg rings until I invested in proper metal crumpet rings. The egg rings are fine, but I do like the stability of the metal rings.
Mix the flour, sourdough starter and water to a smooth paste. Add the salt and sugar and mix again. Add the bicarb. At this stage you will see some bubbles from the bicarb reaction. I get varying degrees of bubbles but I find that the crumpets still do their thing even when there are less bubbles.
Add a tablespoon of butter to the pan and melt over low heat. Once the butter melts, use a pastry brush to carefully butter 4 crumpet rings. I use this method as it saves on melting butter separately. Add another tablespoon of butter, turn up the heat to medium and leave the rings in the pan to heat up.
Now it’s time to cook the crumpets. Several important things to remember. Clean the crumpet rings in between cooking and butter again, otherwise the crumpets are in danger of sticking. Fill the crumpet rings half to three quarters full. Half for a traditional size crumpet and three quarters for a whopper size. I like my crumpets thick but I’ve learned from experience that filling the rings with too much mixture means the crumpets spill over the top and quite frankly end up so thick they don’t fit in the toaster!
Cook the number of crumpets that can fit in your pan. In my case, I can cook three at a time. I’ve always got the fourth ring ready to go with more mixture. Keep on cooking until you’ve used all the mixture. I usually get 6-9 crumpets from a mixture.
Fill each ring with the required amount of mixture and leave for a good 6-10 minutes to cook. The crumpets should rise and have almost cooked through. Remove the rings with tongs and flip over. The crumpets should be brown underneath. (If you can’t remove the rings don’t worry, turn the crumpets over in the rings and then remove the rings once cooked.)
Cook for a couple of minutes on the second side until brown. Remove from the pan. I find that the crumpets don’t all cook at the same rate so I remove them at different times.
Use the remaining tablespoon of butter as necessary to butter the rings for the next round of crumpets and also to add a little more butter to the pan as you cook more crumpets.
A word on holes. When you cook the first side, after a few minutes you will see the trademark holes forming on the top. The holes develop and pop as the mixture dries out.
I give the holes a helping hand, by popping the emerging holes with a skewer. I think this is quite acceptable as the ultimate aim in having holes is to allow more butter to be absorbed!
The crumpets, as is traditional, need to be toasted. Don’t be tempted to eat them untoasted just because they are freshly made!
I make these crumpets whenever I have left over starter after bread making and sometimes I top up my starter just to make a batch of crumpets.
They also freeze beautifully – I always have a few packs of crumpets ready to unfreeze and then toast.
I serve them with lots of butter and good quality honey or jam. In the photos I served them with my homemade strawberry conserve, recipe here.
If you’re a dedicated sourdough bread maker, this is the perfect recipe to use that precious starter you have worked so hard to develop and want to put to good use.