Sourdough Discard Crumpets are a wonderful way to make use of your sourdough starter discard. If you love crumpets but haven’t yet tried making them yourself, now’s the perfect time. These crumpets are incredibly easy to prepare, with the tangy flavor of sourdough and a satisfying texture that’s crispy on the outside and soft and airy on the inside. Whether you enjoy them for breakfast, brunch, or as a snack, sourdough discard crumpets are sure to be a hit in your kitchen.
Let’s dive into this simple yet scrumptious recipe for Sourdough Discard Crumpets, including all the necessary details from ingredients to step-by-step instructions. This guide will provide you with everything you need to make delicious crumpets using your sourdough discard.
What is Sourdough Discard Crumpets?
Sourdough discard crumpets are an innovative way to use up the excess sourdough starter that often gets thrown away when you’re feeding your sourdough starter. They’re similar to traditional crumpets, which are small, round griddled cakes that are light, airy, and full of holes—perfect for soaking up butter, jam, or even a savory topping. The key to sourdough discard crumpets is the starter’s natural yeast and tang, which adds flavor and texture, making these crumpets stand out from their store-bought counterparts.
By using your sourdough discard, you avoid waste and get to enjoy a homemade treat with minimal effort.
Origin of Sourdough Crumpets
Crumpets are believed to have originated in the United Kingdom, with their origins dating back to the 17th century. Traditionally, crumpets were made from a yeasted batter cooked on a griddle or stovetop, and they were often served with butter, jam, or honey as a teatime treat. Over the years, crumpets evolved, and many variations appeared, including those made with sourdough.
Sourdough crumpets, specifically, incorporate the tangy flavor of the sourdough starter, and the fermentation process helps develop a complex, slightly tangy taste. In recent years, sourdough discard crumpets have become popular as a way to reduce food waste while still creating a tasty and satisfying dish.
Ingredients for Sourdough Discard Crumpets
This recipe calls for simple ingredients that you may already have in your pantry. The key ingredients include sourdough discard, baking soda, and a little bit of salt and sugar for flavor. Here’s what you’ll need:
- 1 cup (240 g) sourdough discard (100% hydration)
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp sugar (optional, helps browning)
- 1–2 tsp melted butter or neutral oil (for cooking)
Optional: Add 1–2 tbsp milk or water if your discard is very thick.
These ingredients are flexible, and you can easily tweak them based on your preferences or what you have on hand.
Step-by-Step Instructions to Make Sourdough Discard Crumpets
Making sourdough discard crumpets is quick and easy. The process involves preparing the batter, cooking the crumpets in rings on a griddle, and serving them fresh off the pan or toasted. Follow these simple steps for perfect crumpets every time.
1: Preheat and Prep
- Start by heating a nonstick skillet or griddle over medium-low heat. It’s essential to keep the temperature low to ensure the crumpets cook through without burning.
- Grease your crumpet rings (or use round cookie cutters or mason jar lids) and lightly oil or butter the pan.
2: Mix the Batter
- In a bowl, mix your sourdough discard, salt, and sugar. The discard serves as the base for your crumpet batter.
- Just before you start cooking, sprinkle baking soda on top of the mixture and stir it in well. The batter will begin to bubble and expand due to the reaction between the sourdough and the baking soda.
- If you have a little extra time, let the batter sit for about 10-15 minutes to allow it to rise further, giving you even more air bubbles inside the crumpets.
3: Cook the Crumpets
- Place the greased crumpet rings onto the hot pan and spoon about ¼ cup of batter into each ring. The batter should be about ½-inch thick.
- Let the crumpets cook on medium-low heat for about 5–6 minutes. You’ll know they’re ready to flip when the tops are set and full of holes, which is characteristic of crumpets.
- Once the tops have set, gently remove the rings (use tongs or a fork) and flip each crumpet. Cook the other side for 1–2 minutes until golden brown.
4: Serve Warm
Once the crumpets are golden and crispy on both sides, it’s time to serve them. Enjoy them warm off the pan, or toast them for a bit of extra crunch.
You can serve your sourdough discard crumpets with:
- Butter and honey
- Jam or lemon curd
- Melted cheese and herbs
- Poached eggs for a savory brunch option
The beauty of sourdough discard crumpets is that they’re versatile—whether you prefer sweet or savory toppings, these crumpets are the perfect base.
Tips & Variations for Sourdough Discard Crumpets
- For Extra Holes: Use a slightly thinner batter and cook the crumpets longer on low heat. This will result in crumpets with more air pockets.
- No Crumpet Rings? Don’t worry! You can use a small nonstick pan or a muffin-top pan to shape your crumpets.
- Add-ins: For a fun twist, try adding cinnamon sugar, shredded cheese, or chopped chives to the batter for extra flavor.
- Storage: If you have leftovers, let the crumpets cool completely, then store them in an airtight container for up to 2 days. You can also freeze them for up to a month. Reheat by toasting.
FAQs about the Recipe
Can I use any sourdough discard for this recipe?
Yes, you can use any sourdough discard that you have on hand. If your discard is very thick, you can add a bit of milk or water to thin it out slightly.
Do I need crumpet rings?
No, crumpet rings are ideal for achieving the traditional shape, but you can use round cookie cutters or mason jar lids. If you don’t have any rings, you can simply cook the crumpets in a small, nonstick pan.
Can I make these crumpets in advance?
You can make the crumpets in advance and store them in an airtight container for up to 2 days. For longer storage, freeze them and toast to reheat.
How do I get my crumpets extra bubbly?
Allowing the batter to rest for 10–15 minutes before cooking can help create more bubbles, making the crumpets fluffier and lighter.
Conclusion:
In just a few simple steps, you can turn your sourdough discard into a delightful treat. These sourdough discard crumpets are not only a fantastic way to use up your starter discard, but they’re also a fun and customizable recipe perfect for breakfast or brunch. Whether you like them sweet with butter and jam, or savory with cheese and poached eggs, these crumpets are sure to become a favorite in your kitchen.
By following the easy instructions and tips provided, you can make these crumpets in no time, impressing friends and family with your homemade creation. Plus, with a variety of toppings and add-ins, the possibilities are endless!
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