Hello everyone, Tom here with a quick idea for some Sunday morning baking.
Thank you to everyone who commented on my bread post with suggestions on how to use my excess, unfed sourdough starter. I was particularly excited by the prospect of making sourdough crumpets . . . so here’s my take! Kate especially enjoyed these on returning from her long walk with the dogs on this (much needed) rainy Sunday morning.
240g unfed sourdough starter
1 tsp golden caster sugar
1 tsp salt
1/2 tsp baking powder
Butter for greasing
Butter and jam to serve
Lightly grease a non-stick frying pan and four 3 inch muffin rings with butter.
Put the pan on a medium heat and place the rings in the pan.
Pour the starter into a large bowl and add the dry ingredients. Mix thoroughly.
Once the pan is hot fill each ring with a quarter of the starter (60g, about 4 tablespoons)
Cook for 7-8 minutes until the tops are full of bubbles and almost set.
Carefully remove the rings and flip the crumpets over.
Continue to cook for 3-4 minutes, until golden brown on top and bottom.
Serve immediately lathered with jam and/or butter!