Sourdough Crumpets | What To Do With Discarded Sourdough

Is it breaking your heart a little to discard half your sourdough baby down the drain every week? Homemade sourdough crumpets is a perfect way to use that excess sourdough. Great weekend breakfast and doesn't take a whole lot of effort, just some patience while waiting for the crumpets to properly cook!

If you want to know how to make a sourdough starter, watch my video on how to make a starter from scratch.

For extra tips and tricks, and a scene by scene commentary, switch on the subtitles. 

Sourdough Crumpets

1 cup unfed sourdough
1 tsp sugar
1/2 tsp baking soda
1/4 tsp salt

Mix all your ingredients together. The baking soda will create bubbles in your mixture, making it light and fluffy. Heat up a skillet on medium/low heat and lightly grease the surface. Grease two baking rings at about 8cm diameter. Fill the baking rings with about 2-3tbsp of the dough. The dough rises a lot, so do not make the mistake of overfilling them, as you risk burning/undercooking your crumpets instead.

Once the top of your crumpets are bubbly and dry, you're ready to flip. Stay safe and use a pair of tongs to remove your baking rings. Once golden brown on both sides (not almost burned like mine!), you're ready to eat. 

You can eat crumpets with countless toppings! Jam, butter, maple syrup, peanut butter, chocolate spread, you name it!


Recipe from King Arthur Flour