Sourdough Crumpet

Photo by Leah Belber.

For anyone who’s been keeping their sourdough starter (the combination of fermented water and flour used to make yeast to start a bread dough and help it rise) alive throughout the pandemic, this sourdough crumpet is a perfect new recipe to try! I love making this recipe to use up my leftover starter after feeding it with additional water and flour. This is another super simple recipe that only requires a couple ingredients. I love the tangy flavor and unique texture of this easy treat! You can eat the crumpet as a snack with butter, jam or Nutella.

Ingredients:

  1. 1 cup of sourdough starter discard
  2. 1 tsp of granulated sugar
  3. 1/4 tsp of salt
  4. 3/8 tsp of baking soda

Instructions:

  1. Combine all ingredients in a medium bowl. 
  2. Heat a small pan over medium low heat with a small pat of butter. 
  3. Pour enough batter to fill the pan about a half inch thick. 
  4. Cook for about 5 minutes, until the entire top is bubbling. Use the back of a spatula to remove the excess batter on top, exposing the holes created by the bubbles. Then flip and cook until dark golden brown on both sides. 
  5. Flip out of the pan and serve with whatever topping you’d like! 

Yields 3–5 servings.

Leah Belber ’22