These sourdough crumpets are light, fluffy and full of those signature holes perfect for soaking up butter. Made using sourdough discard, they’re a simple and delicious way to reduce waste while creating a homemade breakfast favourite. With a soft texture inside and golden base underneath, these crumpets are perfect for slow mornings, afternoon tea or an easy weekend bake.
Sourdough Crumpets (Easy Sourdough Discard Recipe)
Fluffy Sourdough Crumpets Recipe
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Category
Breakfast
Cuisine
English
Author:
Ashley’s Place
Servings
10-12 Crumpets
Prep Time
35 minutes
Cook Time
6 minutes
Tools
Egg Rings (muffin rings), Fry Pan, Bowl and Spatula
Crumpets are one of my all time favourite things to have so I had to make a sourdough version. Soft and fluffy sourdough crumpets made with sourdough discard. Perfect for breakfast, a morning tea or as a delicious snack
Ingredients
-
200g of Starter (discard or active)
-
100g of Plain Flour (All Purpose Flour)
-
100ml Water
-
¼ Tsp Salt
-
½ Tsp Bi-carb Soda (baking soda)
Directions
Measure out your starter (*see note 1), flour, salt and water in a bowl and mix well. If you need a little extra water you can add it but only a small amount at a time. It should be runnier than normal bread dough but not too runny or watery.
Once mixed then add in your bi-carb soda and give it a mix around to incorporate it. Then leave to sit for about 30 minutes if your using none active discard it may need a bit longer. You will notice is become more bubbly and grow in size
Once ready heat your pan on a low heat with your egg rings if using metal one as they need to heat a little. Before they get hot add a little butter around the inside rings so it doesn’t stick and just before baking add some on the pan in the circle too. They only need maybe 30 seconds to 1 min to heat up they don’t take long
Pour your batter in the moulds in your pan. Only fill till about ½ way you don’t want to overfill these as you won’t get as many bubbles on top if you do.
Cook on the lower heat for about 4-5 minutes until you notice that the bubbles have popped and there is only a tiny bit of batter left on top uncooked. Flip it over and cook the top side which only takes about 1 minute it doesn’t need long. You can remove the moulds at this stage, but please be super careful as they are hot
Continue until you have no batter left. Serve immediately or store in an airtight container. You can toast these in the toaster like normal crumpets too
Recipe Note
Notes & FAQ'S
- You can use either a active discard so when your starter is bubbly and a peaked or you can use discard that isn't active and bubbly. If you use non-active starter it may take a little longer for the bubbles to appear when you add the bicarb so you may need to wait till 40 mins. If at 30 mins its bubbly though you are good to cook them
- These are a smaller crumpet, I don't like to make them too thick when cooking because you won't get as many bubbles on top. It also depends on your egg ring size to how big they are
Where do I get egg rings from?
You can get these from most supermarkets, online or at most variety stores like Kmart, target etc. They aren't expensive usually only a few dollars so don't pay too much for them. I use the metal ones and find them best.
Can I make these without sourdough?
Not this recipe, but I have a crumpets recipe that isn't a sourdough one and uses yeast instead I have linked it here and it's delicious too.
Can I make more than the 10-12?
Yep you can do a 1.5 or double batch but just remember you will need extra sourdough discard to make that so feed your starter enough to have for a double batch
What if I only have 100g of Starter?
That's no problem just 1/2 the recipe and make a smaller batch