4th November 2022
Once a sourdough starter is up and running and ready to use, the fun starts. To keep it active it needs used and fed every couple of days (or if this isn’t practical, it can be put in the fridge to hibernate). I use one of our starters twice a week for bread making, and in between I use the starter to make crumpets.
Preheat a flat based frying pan in which place 4 crumpet rings (often sold for cooking fried eggs). Lightly oil the pan and the rings.
Take 200g of starter and mix well with a small teaspoon of bicarbonate of soda. Feed the starter with 100g each flour and water.
Place spoonfuls of the mixture into the rings. Leave to cook.
Once bubbles have formed and the surface has developed a crust, flip them over and cook on the other side.