Easy Sourdough Crumpets (from discard)

Forget doughy mass-made crumpets, and make your own, easily and quickly!

There's almost nothing to making these, and you just use your inactive starter straight from the fridge - give them a go, they're delicious!

Although it's tempting to double the quantity, I've tried this, and unfortunately the rise on the second batch just won't match the first batch, so if you want more than four, then it's best to make each batch seperately (unless you have two pans and eight crumpet rings!)

Ingredients

• 115g inactive / unfed sourdough starter (preferably strong white flour based, I use Doves Farm Organic)
• 60g very strong / strong white bread flour  (I use Allison's VS Canadian)
  
• Circa 40-60g water (see method)
  
• 1 tsp sugar
• 1/2 tsp salt
• 1 tsp baking powder
• Neutral oil for greasing rings / oiling pan
  

Equipment

• 4 crumpet rings
• Large flat pan/skillet, preferably non-stick 
• Cocktail stick / skewer / toothpick just in case!
  

Method

1. Thoroughly mix together the starter and 40g water (you'll probably need more ultimately),  then incorporate the flour, sugar and salt, and give a really, really good mix - if you have a dough whisk, it's much easier, but a fork will do - you can get away with a normal whisk if you've got a really sturdy one! Give it a really good 'beating' as this will develop the gluten more, and improve the texture of your crumpets. You should have a medium thick wet batter that leaves a trail, a bit like pre-bought custard, a bit thicker than plain yoghurt - add more water if you need to - it depends on how wet your starter is, and how 'thirsty' your flour is.

2.  Evenly sprinkle over the baking powder, then mix in thoroughly, and set aside for around 5 minutes, until risen up and bubbly. Meanwhile preheat your pan over a LOW heat (the key is patience!), oil your crumpet rings and when you're just about ready to go, give the pan a light oiling and pop the rings on top.

3. If you have a surface thermometer, then once your pan has reached approximately 150C you're ready to go! Divide your mixture evenly between the four rings, they should be around half full.

4. Leave until you can start to see bubbles on the top, and they're almost cooked through (this should take 5 or 6 minutes, but up to 8 or 9, depending on how hot/cool your hob is - just go by eye) - you can 'help' the bubbles along with a tooth pick or skewer if you want more, when they're almost set on top, by pricking them, although if your batter is wet enough, you probably won't need to. When it's virtually set on top, carefully lift off the rings, then flip the crumpets over for a few minutes, until they're browned to your liking (probably around 2 to 4 minutes).

5. Serve with lashings of butter and your favourite topping, and / or keep in an airtight container once cooled, then reheat in a toaster.