Thursday, December 20, 2012

Sourdough Crumpets

So have you ever wondered what to do with your left over sourdough starter? If you're like me, you hate throwing out a whole bunch of sourdough starter every time you feed it. Also, I have trouble getting rid of starter to refresh my starter if it's sat for too many days (and therefore is overly sour [1]). However, this starter is not always the best for bread and it will make waffles or pancakes taste like vinegar. So, make crumpets.

I used very sour starter when I made these and they tasted great. This recipe is slightly modified from the recipe on Chocolate & Zucchini.

Whole Wheat Sourdough Crumpet

Sourdough Crumpets:
  • 270g sourdough starter (I used whole wheat, but you can use white or a mix)
  • 1 tablespoon honey
  • 1/2 teaspoon salt
  • 1/2 tsp baking soda
  • vegetable oil for greasing pan and rings
Note: you don't have to use crumpet rings, but I tried this and the crumpets really don't look much like crumpets. I don't have crumpet rings, I have some kind of egg rings for making breakfast sandwiches or something. They seem to work fine. When I made yeasted crumpets in college I used a can with both the top and bottom cut off of it. This works too.

  • Grease the pan and the rings and then heat them to medium. Be very careful with temperature. It is easy to burn the bottom of the crumpets if you're not careful, so be ready to regulate.
  • When hot, fill each ring with batter so that you can see half a centimeter of ring over the top. They will puff up.
  • Then, wait until they bubble. When you see that the edges are cooked, extract them from the rings and flip them over.
Mixture bubbling
Mixture bubbling with cooked edges

  • Wait until they finished cooking (there should be some brown among the bubble as shown in the picture at the top), take them off, and repeat the process with the rest of the dough.
  • Crumpets can be eaten hot plain or with butter or jam. After fully cooled, they can be saved in an airtight container for a few days and toasted or frozen in an airtight container (preferably a baggie) and then toasted.
These are delicious. They have that wonderful honey-wheat flavor. They're only very slightly sour, even when using very sour starter.

This post is a prelude to my post on English Muffins which will be coming soon. I plan on making sourdough English Muffins with a friend of the family who is going to make a version with commercial yeast so we can compare and contrast.

  1. Keep in mind that sourdough that smells really weird or is crusty or moldy should be discarded. Unless it's molded all the way through, you don't need to discard the whole thing. Just make sure you carefully discard anything around/under/touching the mold and then feed the starter a bunch. If it smells bad, you can try taking a single tablespoon of it out and creating a "new" starter out of that with plenty of flour and water. If it still seems off, throw it out and start over. In order to prevent issues like this, if you need to leave it for long periods of time, freeze it in an airtight container.

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