About Us

Well Bread! is a small supplier of Artisan Breads and baked goods, local to Brixham in glorious South Devon.
We specialise in Organic Sourdoughs, made with Spelt and Rye, as well as Sweet and Savoury Rolls, Ciabatta and Focaccia.
We also make savoury snacks in a variety of flavours.
Yvonne and Richard hope you enjoy our products, available at selected locations in Torbay.
If you do, tell your friends so that we can grow. If you don't, please tell us, so that we can improve. Call on 07791 058070 or email at wellbread.brixham@gmail.com

Friday 1 May 2015

The new, improved (Sourdough) Brixham Crumpet.

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,

 and cook for about 6 minutes. The crumpets will start to shrink away from the rings and the tops will start to set.

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.


  1. Is it a sort of pancake or what we in Scandinavia call munker ?

  2. Its 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.

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  4. These were delicious!!!!!!!! Won't make too often though, as its difficult to stop eating them! Thanks so much for sharing this recipe, Richard