Sourdough Crumpets
How to make delicious Sourdough crumpets at home, easy step by step instructions, from start to finish.
Ingredients
Method
- The Poolish
- 100g / 3½oz Water (bottled or filtered)
- 100g / 3½oz Sourdough starter
- 100g / 3½oz Strong white bread flour
- The main ingredients
- The poolish ( that was made earlier)
- 225g / 8oz Lukewarm full cream milk (40°C / 104°F)
- 170g / 6oz Strong white bread flour
- ½tsp / 4g Salt
- ½tsp / 3g Bicarbonate of soda / baking soda
- 1tsp 6g Sugar (optional)
- The Poolish
- To a bowl add the water, sourdough, and flour, mix until smooth, cover the bowl and leave at room temperature for at least 8 hours, I like to prepare mine and leave it on the kitchen bench overnight.
- The Main Recipe
- Approx 8 hours later, make up the main ingredients, first add the lukewarm milk to the made up poolish and mix in.
- Next add the flour salt and baking powder, sugar if you’re using it, and mix to a smooth paste.
- Cover the bowl and leave at room temperature until the mix doubles in size, times may vary depending on the temperature of your kitchen.
- Once the batter has proofed, heat up a large frying pan to approx 190 °C that’s 375°F.
- Have a small bowl of vegetable oil at the side to grease the rings, see video for details.
- Place a couple of rings in the pan and fill to the halfway point, allow the crumpets to slowly cook through, once the the top of the crumpet becomes firm and dry remove the ring to the oil bath and turn the crumpet over to brown the top.
- Repeat the procedure until all the batter is gone, this recipe should make 14 3 inch crumpets.
- Serve hot or cold, sweet or savoury, best served grilled with lashings of butter.
- Enjoy
Equipment & products used in my kitchen
