The Great British Crumpet With a Twist
On a trip to San Fransisco, my friends who live there raved about sourdough bread down by the Bay. Being from England, this bread is not that common, but being a foodie, I really wanted to try it. I was introduced to a whole new culture and different combinations for baking. It was certainly great-tasting bread, that's for sure, but did it have any health benefits? I read an article that stated, "A single teaspoon of active starter contains as many as 50 million yeasts and 5 billion lactobacilli bacteria. There are more bugs in half a cup of starter than there are humans who have ever existed in the universe." I guess that's a lot of bacteria then!
What's Good About Lactobacillus?
I'm no doctor, but we all know there are good and bad bacteria. Sourdough starter has the good guys in it that are probiotics and provide you with many health benefits. These benefits include reducing cholesterol, improving symptoms of irritable bowl syndrome, and reducing allergy symptoms. They are just basically very good for your gut—they fight the bad guys off in your gut and then stand guard to protect it.
So Why Aren’t We All Eating More Sourdough Recipes?
That's why I started looking into what I could do with my starter other than making that delicious bread. As a Yorkshireman, English crumpets are in my blood (and belly as you can tell from my lower curvature from a sideways view). Crumpets are a perfect breakfast to start the day or just to eat as a snack at any time. Knowing there is no added fat content and that this treat is full of good bacteria, you can have a good conscience when you pile on your delicious favorite toppings to spice them up.
Enjoy! You deserve it.
Don’t Throw Your Hard Work Away
It is so sad to see sourdough starter being washed down the drain. When I removed some from my jar to be able to feed it, after all the love and care of keeping it alive, I needed to find a use for the excess starter liquid. If you want to make something else delicious with it, other than bread, then at least give this recipe a try.
|Prep time||Cook time||Ready in||Yields|
6 crumpets 9 cm or 3.5” mold
- 270 g sourdough starter
- 1 tablespoon of your favorite runny honey
- 1/2 teaspoon salt
- 1/2 teaspoon bicarbonate of soda
- Combine the sourdough starter, honey and salt together in a bowl and leave to rest until it starts to bubble up.
- Prepare your crumpet rings by oiling the sides and heat up your griddle pan/heavy-bottomed frying pan with a little oil on it. Keep it to a medium to low heat so as not to burn the crumpets. Place your rings in the pan.
- Stir in the bicarb into your batter mix, it will start to bubble up. Pour in enough batter mix to fill your rings about halfway, leaving space for them to rise. Cook for about 4-5 mins until the top looks like it has dried out.
- NOTE: Traditionally crumpets are not flipped to cook the top. The colouring comes from toasting them. You could flip them if you want to colour them if you will be eating them straight away.
Another Sourdough Recipe
- Artisan Sourdough Bread Recipe
If you are gluten intolerant, don't think you can't ever enjoy bread again. Bread is one of life's great pleasures. The problem isn't the gluten, it's the fast process of bread making for mass production that has given gluten a bad name. Sourdough ma
Questions & Answers
Question: When making sourdough crumpets, can I thin the batter to pour better?
Answer: It would be better to spoon out the thicker batter as you want to keep the form of a crumpet rather than thin runny pancake mixture since it will seep out under your moulds.
Question: Why are my crumpets doughy?
Answer: It could be that your starter was not very active. When you add the Bicarb/ baking soda wait until it foams up before baking them off. This should only be a matter of minutes. Make sure you are using Bicarb/Baking soda and not something that looks like it i.e corn starch
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