Been suffering from a persistent cold for the last couple of weeks, so motivation to make things has been a little low. The cold and wet weather we’ve been experiencing hasn’t been helping, and I’m waiting for spring to kick in with bated breath. Not wanting to break my streak of consistently posting once a week, I’ve dug through some of my past experiments to share. And thusly, I bring you crumpets.
I have phases with crumpets. I can go months without having any, then there’ll be days where I’m just hanging out for a freshly toasted crumpet slathered with butter that drips into the holes. The early days of my sourdough starter seemed as good a time as any to get back into them.
Seeing as you’re pretty much using starter straight, it’s also pretty efficient, and you can use ripe starter, or straight from the fridge.
I consider this still a bit of a work in progress. They’re not as holey as I’d like, as I may have been a little too heavy handed with the stirring once I added the bicarb, so they’re more like English muffins than crumpets. Also, I’d recommend metal rings over silicone. Silicone bakeware seems like a great idea, but personally, I produce more inconsistent results with them than with metal or ceramic/glass due to the way they heat and trap moisture.
Nevertheless, still a great use of starter, and even without rings you can free-hand it to make pikelets (or pancakes). They also freeze well, and if you get the size right, are perfect for the toaster.