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Sourdough Crumpets

By: Eileen Gray
A generous dose of sourdough discard accentuates the flavor and texture of this classic British treat. Top them with lots of creamy butter for a cozy breakfast or a tea-time snack.
Prep Time: 2 hours
Bake Time: 30 minutes
Total Time: 2 hours 30 minutes
12 servings
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Ingredients 

  • 8 oz sourdough discard (unfed starter)
  • 12 oz whole milk (1 ½ cups, scalded and cooled to body temperature. )
  • 1 ½ teaspoons granulated sugar
  • 8 ½ oz all purpose flour (1 ¾ cups)
  • 1 oz water (½ tablespoon, room temperature)
  • ½ teaspoon baking soda
  • 1 teaspoon table salt

Instructions

  • In the bowl of a stand mixer or a large mixing bowl combine 8 oz sourdough discard with 12 oz whole milk (scalded and cooled) and 1 ½ teaspoons granulated sugar With the mixer running, add 8 ½ oz all purpose flour. Beat on high speed for 1 minute. Cover the bowl and set aside for at least 3-4 hours or until you see plenty of yeast activity. Set the bowl in the refrigerator overnight.
  • The next day combine 1 oz water and ½ teaspoon baking soda in a small bowl. Pour the water into the batter. Add 1 teaspoon table salt and stir until well combined. Cover and set aside in a warm place for 1 hour.
  • Preheat a skillet over medium heat. Brush the pan lightly with oil. Grease 4 crumpet rings with a light film of oil and put them into the preheated pan.
  • Pour enough batter into each ring to fill about 1/2 way. Reduce the heat to medium-low and allow the crumpets to cook until the bottoms are golden brown and the sides are set, about 5 minutes. Lots of bubbles will form on the top. Adjust the heat as necessary to keep an even temperature. Remove the rings. When the batter is set on top flip the crumpets over the cook about another minute or so until lightly browned.
  • Continue with the remaining batter. Enjoy immediately. You can store at room temperature for 1-2 days or freeze for a month then toast before serving.

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