Sourdough Crumpets – Another use for excess starter!
My love affair with all things sourdough is still going strong, but as I’ve said before I hate throwing out excess starter, so I’ve found yet another use for it – Sourdough Crumpets!
My sourdough starter is around 5 months old now, and I have to say it’s really becoming something special. My sourdough loaves are getting better and better each week, there really is nothing greater in this world than a warm piece of bread slathered in butter.
But with sourdough bread making comes leftover starter, and it cuts deep when you have to throw out this amazing starter for no reason other than you have too much leftover. So what to do with it, well you can make some Sourdough Pancakes, or you can give these quick and easy Sourdough Crumpets a go. Just divine for breakfast, served with lashings of butter and honey.
- 1 cup sourdough starter
- 1 tsp sugar
- 1/2 tsp salt
- 1/2 tsp baking soda
Add your leftover starter to a mixing bowl. Sprinkle over the sugar, salt and baking soda and whisk thoroughly to combine, it should bubble up.
Heat a pan over a low-medium heat. Add a little butter and using crumpet rings (or egg rings with thick sides around 1 inch high) fill each ring with around a 1cm of batter. Cook until the tops are set and have holes all over. Remove the rings, flip over and cook on the other side for another minute.
Serve the crumpets hot with lashings of butter and honey.