Tag: Crumpets

Counting on … day 37

21st February 2025

Sourdough starter recipes often tell you to discard a portion of the starter on a regular basis prior to feeding – otherwise you might end up with a huge amount of starter!! However you don’t need to throw that excess away. You can use it to make crumpets (mix four generous tablespoonfuls with a teaspoon of bicarbonate of soda and divide the mixture between 4 greased crumpet rings, set in a frying pan. Cook and flip and cook the reverse).

Or you can use it to make soda breads – mix with extra flour and a teaspoon of bicarbonate of soda to make a stiffish dough  which can then be baked in the oven or in a frying pan. You can play around using different flours including cornmeal, bean flours etc as well as adding different flavours – herbs, paprika, seeds and nuts, olives, chopped fruit etc.

Basically your sourdough starter is a super raising agent!

Counting on … day 369 

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.

Crumpet Recipe

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.