As my year as a house husband draws to a close, I’ve noticed I’ve become more urgent about trying to achieve things. So when the opportunity to do something I normally wouldn’t do comes up, I’m more inclined to leap at it.
My friend Maegan, whose name has NOT been changed to conspicuously reveal her identity, sent me a message about how she just dreamed up sourdough crumpets. I hadn’t even thought of making normal crumpets before, but a quick search made me realise they were doable, and a quick crumpet batch on yeast made me realise they were easy.*
So. I looked up sourdough crumpets, and a few things bobbed up. I have this method where I look at a bunch of recipes, and then try to remember them, and whatever I come up with I claim as my own. Well, this is MY recipe, cobbled together from about 6 things I may or may not have looked at. The point is, the ones I made are great, and here’s how to do it.
2 Tbl of sourdough starter
1.5 cups flour
1.5 cups water
1 tsp Sugar
pinch of salt
Some milk (like a splash… enough to dissolve the next ingredient)
1 tsp Bi-carb
- Mix together your starter, then water, then flour, then sugar (Pic 1)
- Let it sit until it bubbles (Pic 2)
- Add salt, and mix milk and bicarb together. Incorporate into the batter.
- Turn on the pan, throw in the eggs rings, and drizzle with your chosen fat (coconut oil, butter etc)
- Spoon 1 Tbl spoon of batter into the rings. It’s actually pretty tricky, because the batter is sticky. Make the crumpet as thin as you can.
- Cook until the top doesn’t look wet, and the crumpet comes away from the sides of the ring (Pic 3)
- Flip for a minute. It won’t look like the ones in the shop, but nothing good ever does. (Pic 4)
- EAT! And actually, they are better re-toasted the next day. (Pic 5)
*So many jokes could be made here about “crumpets” being “doable” and “easy”. But I’m better than that.