The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sourdough Crumpets

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bryoria's picture
bryoria

Sourdough Crumpets

These are quite possibly the best thing I've ever made from my sourdough starter, and by far the quickest and easiest.  Crumpets are my most favorite storebought baked item - they are soft & chewy with big, open holes on the top for the butter and honey to seep into.  They are wonderful, and I had almost given up hope of making my own when I happened across this old recipe on the King Arthur website.

It worked like a charm!

  • For this batch I mixed 1 1/2 cups of my leftover 100% hydration starter (right out of the fridge where I'd been collecting it every time I made bread) with 1.5 teaspoons white granulated sugar, 3/4 teaspoon baking soda, and 3/4 teaspoon salt.  Almost immediately, it gets very, very bubbly. 
  • I poured the batter into 3.5" crumpet rings on my pancake griddle in a big dollop that slowly spread to fill the rings about 1/4 inch deep before rising. 
  • I only have 4 crumpet rings, so once the sides started to set, I removed the rings and poured 4 more while letting the first ones cook until there were lots of bubbles on top and the sides were getting dry. 
  • I flipped them briefly, and took them off the griddle.
  • I ate some hot right off the griddle (soooo good), and heated the rest up the toaster later on.
  • To serve them, spread with butter and honey and watch them disappear into the holes, saturating the crumpet with buttery goodness.  They are not crispy like english muffins.
  • 1 1/2 cups starter made 12 crumpets.

I have since tried this recipe with freshly fed sourdough starter, with less luck.  It seems to work best with the old leftovers I collect in my fridge over several weeks.  I also tried a half whole wheat version, but the texture just isn't the same as with 100% white flour. 

I'll be making these again!

The way they should be eaten!

Comments

Grenage's picture
Grenage

I wonder if the older sourdough is more broken down, and newer dough could be used at a higher hydration?

sonia101's picture
sonia101

Thanks for sharing, I'll have to try this :)

clazar123's picture
clazar123

I am only familiar with storebought crumpets and they seem very similar (taste and texture) to the storebought English Muffins-bread-y and somewhat chewy. The only difference seems to be the appearance-crumpets are flatter and one side is holey, as if it was cooked on 1 side only.

So are homemade crumpets perhaps more like a yeasted pancake in taste and texture? I made this SD crumpet recipe and that is what they reminded me of. Very soft and quite delicious. A great way to use extra,old starter but very much like a tall pancake in taste and texture.

CAphyl's picture
CAphyl

I love this recipe.  I have made them as plain, banana, rasberry and blueberry crumpets.  So easy and delicious!  Thanks for this simple and easy way to use sourdough starter....

cow biscuits's picture
cow biscuits

Well now we have totally spoiled ever being able to buy crumpets from the shop again after tasting the homemade ones, and so easy too, much easier and quicker than using dried yeast. I did as suggested and used my discard jar straight from the fridge.

No problem with releasing from the rings as they pull away when ready to be flipped, even did some Mickey ears ones for the kids.

Brilliant, thanks

Hippytea's picture
Hippytea

I am definitely going to try this, looks like the easiest idea yet for using up excess starter.

Clazar - I'm in the UK, home of crumpets, and they shouldn't be bready, they should be springy, chewy and emphatically full of holes, like a sponge. Large holes should be their defining characteristic, and there should be no regular crumb in between - the holes and springy dough *are* the crumb.

What you say about them being 'bready' explains the fact the web is full of people asking what the difference is between crumpets and English muffins. Sounds like your problem is sub-standard crumpets. If you can mix them up, someone's doing it wrong.

Eta the ones in the shops here also have a distinct, vaguely sour flavour, similar to sourdough. This makes me think they may in fact be made of a sourdough type starter, or at least are purposely imitating it - and that makes me wonder if using up excess starter is how they originated. All I've heard about bakeries pre WWII suggests they commonly maintained levain-type starters rather than using commercial yeast.

Hippytea's picture
Hippytea

These are brilliant!

Only criticism is they are salty. Next time I would half the salt. Also, wrestling a vigorous, glutinous starter into a cup measure is challenging. Weight measure would be better (I make it about 350g).

Now I am confused as to why any sourdough instructions say 'discard starter' when they could say 'make crumpets'.

bryoria's picture
bryoria

I've been reducing the salt in my subsequent batches, too. They really are the best way to use up old starter, aren't they!!

Crumpets the way they should be eaten!

Hippytea's picture
Hippytea

Definitely. I tried sourdough waffles at the weekend, but they didn't make my skirt fly up, and you need to think 12 hours ahead. I like the immediacy of this.

'Help! Ermintrude's escaping from the jar again!'

*slurp* *plop* *sizzle*

'Crisis averted!'