After refreshing, I had a lot of sourdough starter left over this morning, so I thought I would make some Crumpets. I posted this recipe idea last year but since then I have tweaked it a bit.
The starter can be old, it doesn't need any power, the Bicarb makes the mixture rise. So it's ideal for using discard before feeding. White or Spelt starter is best.
These pictures are for a White starter.
You will need a set of rings to shape the raw mixture, I got mine from a hardware shop locally.
First, heat up a non-stick pan and lightly oil the rings, these will heat and the oil will stop the dough sticking. Not too hot though or the bases will burn before they are done.
Take 250 g starter at 100% hydration and add 1 tsp sugar and a good pinch of salt. Add half a teaspoon of Bicarbonate of Soda and mix well. It will foam up,
Half fill the rings to allow for expansion,
Carefully remove the rings and flip the crumpets over to brown the tops.
And there you are, about 2 minutes cooking on the tops and they are done.
Is it a sort of pancake or what we in Scandinavia call munker ?
ReplyDeleteIts very light and aerated, although the ones you buy from a supermarket are more rubbery. Similar to an American Muffin without the sugar. I've not tried munker. Hope that helps.
ReplyDeleteThis comment has been removed by the author.
ReplyDeleteThese were delicious!!!!!!!! Won't make too often though, as its difficult to stop eating them! Thanks so much for sharing this recipe, Richard
ReplyDeleteGlad you liked them.
ReplyDelete