Large mixing bowl
Baking rings (approx 9cm diameter)
Starter, fed and ready to use
Runny honey – as with all my ingredients, organic and raw honey is my preferred honey
Salt – I prefer to use sea salt and not table salt
Bicarbonate of soda
270g ripe and ready starter
1 tbsp runny honey
1/2 tsp salt
1/2 tsp bicarbonate of soda
Oil for greasing pan and rings
Mix the starter, honey, and salt together. Stir, then allow the starter to start bubbling.
Rub your griddle and crumpet rings with oil, then place over a medium heat. It is very easy to burn the bottom of the crumpets if you’re not careful, so be ready to adjust the temperature.
Stir the bicarb into the batter. It should start bubbling.
Once the rings are hot, spoon the batter into them, leaving a ½cm gap at the top to allow for rising.
When the edges are cooked, remove the crumpets from the rings and flip them over and cook for a further 3 minutes. Repeat the process with the remaining batter.
Serve straight away or transfer to a wire rack to cool (if cooled I recommend toasting before eating).
Flour salt and water
Sourdough Bread Artisan Bread Bakery Blog
Made with the simple basic ingredients of flour, water and salt; there are three distinct stages to making a sourdough loaf (1) The Starter (2) The Ferment and (3) The Dough itself.
A little bit about this site
I want to offer and share information, tips, techniques, recipes and tools for the home baker, with an above average interest in the art of sourdough bread making.