Sourdough Crumpets
These sourdough crumpets, also known as English Muffins, are a great way to use up the discard from feeding your sourdough starter. These are so good, it's almost enough to turn me into a regular sourdough baker just so I have enough discard to make these every week!
Sourdough Crumpets
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Servings
8 Crumpets
Prep Time
10 minutes
Cook Time
20 minutes
You'll need English Muffin Rings to make these crumpets, and a nonstick, carbon steel or cast iron pan. I prefer well seasoned carbon steel or cast iron, but use what you have!
I've listed both weights and approximate measurements for this recipe, but you'll have the best luck if you weigh your ingredients.
Author:Marguerite Jodry
Ingredients
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150g or ½ cup sourdough discard
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90g or ¾ cup all purpose flour
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1 ½ teaspoon baking powder
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¼ teaspoon kosher salt
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½ to ¾ cup water
Directions
In a large mixing bowl, combine the sourdough starter, flour, baking powder, and salt. Stir in the water, starting with ½ cup but adding more until the batter is thick but still runny (runnier than a pancake batter but not as thin as cream).
Brush the inside of your crumpet rings with melted butter. Heat your frying pan over medium low heat. If you have an infrared thermometer, 300º is the ideal temperature. Brush with melted butter.
Arrange four crumpet rings in the pan, and fill them with batter just over halfway full. Cook until the tops are set and full of small holes, about 5-8 minutes
Gently ease the rings off the crumpets (if they stick, you needed to use more butter) and flip them over. Cook an additional 3 minutes until the bottoms are golden brown and remove from heat.
Brush the insides of the crumpet rings with more butter and return the procedure with the remaining batter.
I like to split my crumpets and eat them with butter and apricot jam.