Sourdough Crumpets
It takes just 2 ingredients to make Sourdough Crumpets; a well fed starter and bicarbonate soda. Get the full details below.
Sourdough everything
I love crumpets as much as the next British person. I also love sourdough. So imagine how happy I was when I discovered that you can use sourdough starter to make light, fluffy crumpets with tonnes of air bubbles! I’ve got a new favourite afternoon snack… You’re probably most familiar with sourdough bread – made from a mix of water and flour known as a ‘starter’ – it’s a gut friendly, slightly sour tasting bread. But a sourdough starter can be used for way more than just a loaf of bread. Sourdough waffles and pancakes are two of my favourite breakfasts and some of the best doughnuts I’ve ever had have been made with a sourdough dough. Sourdough crumpets also have the slightly tangy flavour you’d expect and the texture is fantastic! Sourdough bread always has a web of bubbles. The bicarb helps to amplify these light bubbles. Sourdough crumpets are the perfect sponge for butter, jam, or whatever topping you decide to slather all over them.
The best thing about these crumpets (besides how amazing they taste) is how easy they are to make. There are a couple of different methods but to be honest, I think the simplest is the best. Provided your sourdough starter has been well fed and is active then all you need to do is add some bicarbonate soda, heat a pan and pour the batter into crumpet rings. Cook them low and slow until they are crispy on the bottom and soft and spongy in the middle. A quick flip gives them a little colour on top. It really is that easy. So easy in fact that even I can make them on a Saturday morning when I’m hungover…
The recipe
Sourdough Crumpets
It takes just 2 ingredients to make Sourdough Crumpets; a well fed starter and bicarbonate soda.
Ingredients
- 275 grams sourdough starter well fed and active
- 0.5 tsp bicarbonate soda
Instructions
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Lightly brush a frying pan and 4 crumpet rings with oil.
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Place the pan and crumpet rings over a low heat.
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Mix the sourdough starter and bicarbonate soda together and let it begin to bubble.
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Spoon the batter into the crumpet rings and cook on low for 5 minutes until bubbles are forming on the top of the crumpets and the sides start to pull away from the edge of the rings.
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Remove the crumpet rings and carefully flip them over to cook the tops of the pancakes for another 3-5 minutes.
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Serve immediately with a spread of your choice.
Recipe Notes
100% hydration
The starter I use is made of equal weights of organic rye flour and water. If your starter is less than 100% hydration you may need to adjust the levels of moisture or bicarbonate soda in this recipe.
I’ve never eaten sourdough crumpets. I’m going to try them this weekend.
Let me know how you get on!
Who knew that you only need the starter to make these? Wow, great idea to use it like that. Thanks for sharing.
It’s definitely one of those recipes that seems too good to be true until you try it! I am always amazed with what my sourdough starter can achieve
You can’t beat a crumpet sometimes and these sourdough ones are extra special!
I can imagine how excited you were finding that out about sourdough. It is quite a discovery for me, too, so it was fun to read about that I am not alone LOL Fantastic crumpets by the way!
I’m still learning so much! Every weekend is a new opportunity to learn something new with it 🙂
I love how easy these are to make! I’m thinking they’d be really good with a little cream cheese on the top.
Don,t know what goes wrong with mine. 100% hydration very active rye starter. They rise up but i get no bubbles more like a muffin. Still eatable. Where am i going wrong anyone.
Hi Mary, sorry to hear they aren’t working for you. Does the starter have lots of bubbles in it before you pour into the crumpet rings? Perhaps the heat is too low and they are not setting quick enough to “trap” the bubbles in? You will see mine aren’t quite as holey as store bought crumpets. The texture is a little more bready.