Sourdough Crumpets: A lovely use of ‘discard’ starter

Laurie and I have had a batch of sourdough starter running for about a year now.  It’s nicely matured, active, and makes for wonderful breads.  It also provides us with a regular supply of ‘discard’ starter, flour and water that the starter’s microbes have transformed, no longer all that good as a starter, but very useful in making some other things.  These delicious crumpets are one of my favorite uses, and are very easy to make.  I started with the recipe from King Arthur Flour, and have adapted it for my kitchen and some of my favorite mix-ins.

The sourdough crumpets are made from the ‘discard’ sourdough starter left after ‘feeding’.  In feeding a starter equal weights of flour and water are mixed with a small amount of the old starter.  The remaining starter is ‘discarded’, not great for using to start bread fermentation, but just dandy for cooking up at once.

Need to get a sourdough starter?  You can make one from scratch!
King Arthur Flour Sourdough Starter Recipe

Sourdough Crumpets (From a King Arthur Flour recipe)

• 227 g discard starter
• 1 tsp sugar
• 1/4 tsp salt
• 3/8 tsp baking soda
• Oil to grease up the crumpet rings

Optional

• 1/2 tsp cinnamon
• 1/2 tsp vanilla extract
• 1/4 cup berries or raisins

Equipment:

• 4 each 3 1/2 inch English muffin or crumpet rings.  (Tuna cans with the top and bottom removed work, and I’ve even seen canning lids used!)
• 10-12” griddle or large flat pan

Instructions

1. Oil or lightly grease the crumpet rings and griddle.
2. Start heating the rings and griddle at a medium low heat.
3. Weigh out the starter in a bowl.
4. Sprinkle the other ingredients on top of the starter, baking soda last.   (The baking soda will react with the acid starter to make it rise.)
5. When the griddle is hot, quickly fold the starter and other ingredients together.
6. Spoon about a quarter cup (1/4 of the batter) into each crumpet ring.
7. The crumpets will rise in the rings to about 1” high, start to bubble, and pull away from the ring very slightly as they cook.  After 6 to 10 minutes, you should be able to lift the ring off from around the crumpet (use tongs!).
8. Turn the crumpets over and finish on the other side 3-4 minutes, til golden brown.
9. Split the crumpets apart by repeatedly piercing around the edge with a large fork.  (Trying to cut with a knife will be very messy!)

I like to split mine, lightly toast to crisp up the inside, and enjoy with honey or jam.