Hey there, sourdough adventurers! Are you ready to turn those discard dilemmas into delicious delights? We've got just the recipe for you – Sourdough discard Crumpets that are much like English muffins…. Sort of a crossover/combo! Say goodbye to waste and hello to flavor-packed breakfast treats that will have you craving more.
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First things first, gather your ingredients. You'll need your trusty sourdough starter (yes, the discard works perfectly here!), along with some granulated sugar, table salt, and baking soda. Simple, right?
Now, let's get started on this exciting journey to crumpet perfection!
PREP TIME: 3 mins
BAKE TIME: 8 mins
TOTAL TIME: 11 mins
YIELD: 4-5 crumpets
Ingredients:
1 cup (227g) sourdough starter, unfed/discard
1 teaspoon granulated sugar
1/4 to 1/2 teaspoon table salt
3/8 teaspoon baking soda
(Pro tip: If your discard starter is particularly sour, go ahead and increase the baking soda to 1/2 teaspoon.)
Instructions:
Grab a medium-sized bowl and pour in your sourdough starter. Now, sprinkle in the sugar and salt, and finally, add the baking soda. Give it a gentle stir. Watch as the batter comes to life, bubbling and becoming oh-so-fluffy. Exciting, right?
Time to Heat Things Up!
Pop your griddle onto the stove over medium-low heat. Aim for around 300°F – the sweet spot for crumpet perfection. Give the surface a light greasing with cooking oil (just a touch, unless your pan isn't non-stick), then melt a little butter right on top. Mmm, can you smell that?
Shape and Cook
Grease four English muffin rings and place them on the griddle. Now, evenly divide that magical batter among the rings. Each one gets a generous 1/4 cup. Let them cook for about 5 minutes until the tops are set and dotted with delightful little holes. Carefully flip those beauties over, remove the rings (they should pop right off), and let them sizzle for another 3 minutes until golden brown on the bottom.
Indulge and Enjoy!
It's the moment you've been waiting for – time to savor your homemade crumpets! Split them open, slather on some butter and jam, and dive right in. Or, if you're feeling fancy, pop them in the toaster for a golden, crispy finish.
Save Some for Later
Can't eat them all in one go? No worries! Store any leftovers at room temperature for a few days. Want to keep them longer? Wrap them up snugly and toss them in the freezer for a future treat.
Congratulations, you've just mastered the art of sourdough crumpets! With each batch, you'll gain more confidence and creativity. So go ahead, experiment with flavors, toppings, and shapes. The sourdough world is your oyster – or should we say, your crumpet? Happy baking! 🍞✨
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So light, airy, and the perfect crispness to them! I’ll never buy from the store again!
I replaced the sugar with honey, used 1/2 tsp of baking soda and they are perfect! You can’t beat how easy they are to make!
Thank you for this amazing recipe!