Ingredients
- 300g sourdough discard
- 75ml water
- 1tsp sugar
- 1/2tsp baking soda
- 1/2tsp baking powder
- oil
Prep
The sourdough starter should be as active as possible so do feed it ahead of time if you can.
Instructions
Mix all the ingredients, adding water if necessary. The consistency should be creamy and pourable.
To shape the crumpets, an egg ring would be ideal, otherwise use the tiniest pan you have. Either way, preheat your vessel and lightly oil the sides of it.
Pour in the batter and cook low and slow, especially with tall crumpets. With time, bubbles will rise, and when these pop you are ready to flip.