Sourdough is something I’ve always wanted to master and after attending Kat Goldin’s amazing course at Gartur Stitch Farm for our tenth anniversary, I can happily report that my starter has lived for almost two months! The less said about its predecessors the better. Feeding the starter once a week, I discard 100g and feed the starter 50g each of flour and water. This means every week I’m looking for new ways to avoid waste if I don’t have time to bake a loaf. Coincidentally, inspiring Scottish foodie Flora Shedden posted this picture of sourdough crumpets on Instagram and I knew I had to give it a go. They were quick and easy to whip up (if you have the starter already!) so thought I would share – a lovely brunch alternative.
150g sourdough starter
75g plain flour
1 tsp salt
1 tbsp honey
1tsp baking powder
You’ll also need crumpet rings, but if you don’t have them you could make thin pikelets instead!
Whisk everything together to form a batter. Heat a pan on the lowest setting with a little butter. Place metal crumpet rings into the pan and fill each half way up with batter. Allow to bubble up to the top then cover with a pan lid to steam slightly.
After about two minutes, remove the pan lid then remove the ring (the crumpets should be pulling away from the sides). Flip and cook for a further minute or so then serve hot.
Delicious with oozing, melty butter and honey or even honeycomb if you’re feeling fancy. Enjoy!
Recipe via Flora Shedden.