Discard is discarded no longer.
The perfect breakfast for a slow Sunday morning. Top with plenty of butter and honey or cut in half and top with eggs and avocado.
Combine the sourdough starter, flour and sugar in a bowl.
Combine and warm the water and milk (it should be just warm).
Add the warm liquid to the bowl and whisk together until you have a smooth batter.
Cover the bowl with plastic and leave the the batter to stand at room temperature overnight or until it has doubled in size and then begun to drop back down.
Whisk the bicarb and the salt into the batter and then leave to stand for 10 minutes.
Cook crumpets over a low heat, allowing the bubbles to form on the surface before removing the rings and and turning to cook for a further minute or two.
If you're impatient, crumpets can be turned sooner, but wait for the surface to have started setting for a smoother flipping process.
Ingredients
Directions
Combine the sourdough starter, flour and sugar in a bowl.
Combine and warm the water and milk (it should be just warm).
Add the warm liquid to the bowl and whisk together until you have a smooth batter.
Cover the bowl with plastic and leave the the batter to stand at room temperature overnight or until it has doubled in size and then begun to drop back down.
Whisk the bicarb and the salt into the batter and then leave to stand for 10 minutes.
Cook crumpets over a low heat, allowing the bubbles to form on the surface before removing the rings and and turning to cook for a further minute or two.
If you're impatient, crumpets can be turned sooner, but wait for the surface to have started setting for a smoother flipping process.