Post by karitx on Aug 6, 2014 14:08:17 GMT -5
I've been feeding my sourdough starter this week, so I decided to try sourdough crumpets as a way to use up some of the excess.
This recipe was the first hit in my search and it looked ridiculously easy. I used the Chambers griddle and heated it to 'dancing water' stage, then dropped a pat of butter on the griddle for each crumpet. I don't have crumpet rings, so mine ended up a little thinner and free-form in shape. I cooked them until the tops looked dry, then flipped them over and let them brown slightly on the tops. They are really light and airy with a nice flavor, although not terribly sour. This recipe is the simplest thing I have ever made with sourdough and I will definitely be making it again.
Here is the recipe from the link, in case it disappears:
Sourdough Crumpets
1 cup sourdough starter
1 teaspoon sugar
1/2 teaspoon sea salt
1/2 teaspoon baking soda
vegetable oil for greasing (I used butter)
Place the starter in a large bowl, about 1 liter (1 quart) in capacity. Add the sugar and salt, and whisk to combine.
Place a lightly oiled skillet over medium heat, or preheat a griddle to 180°C (360°F). Grease crumpet rings well, if using, and place on the skillet to preheat.
When the skillet and rings are hot, add the baking soda to the batter and whisk it in. As the baking soda reacts to the acid in the starter, the batter will quickly start to foam and rise.
Using a measuring cup, a small ladle, or an ice cream scoop, pour about 60 ml (1/4 cup) of the batter into each crumpet ring, or directly onto the skillet if you're not using rings.
Cook for a few minutes, until the top is set; exact timing will depend on your stove, your skillet, and the thickness of your crumpets. (If your stove has hot spots -- and I don't mean the wifi type -- you may have to rotate the skillet every once in a while, and rotate each crumpet after a few minutes so they brown evenly.) As they cook, the crumpets will gradually shrink back from the rings.
Using tongs, lift the crumpet rings off the crumpets (wriggle them loose and/or use a knife to help loosen the crumpets if they stick a bit), and optionally (this is not traditional but I prefer them that way), flip the crumpets to brown lightly on the other side.
Transfer to a rack to cool completely. Wipe down the crumpet rings if necessary, re-grease, and place them on the skillet to preheat again before repeating with the remaining batter. (When you're done with the crumpet rings, handwash and dry them thoroughly so they won't rust.)
Crumpets should be toasted before eating.
The crumpets can also be frozen once cooled: freeze them in a single layer on a cookie sheet before putting them in a freezer bag so they won't clump. You can pop them in the toaster straight from the freezer.