Sourdough saw its modern hay-day in the Covid lockdowns - everyone stuck at home nothing but time to nurse 36-hour fermenting dough. For better or worse, our days have returned to a pre-pandemic norm. AKA we're busy.
In our busy modern lives, sourdough bread is a luxury of leisure days past. The health benefits of sourdough vs white bread are well known at this point and we want to keep up that easy-to-digest goodness, but as we return to the office and school pick up and social gatherings, where and how do we find the hours to make bread?
Enter, crumpets. The sourdough hack for time-poor bread lovers and accidental bakers.
Sourdough crumpets bennies:
Made in a pan on the stove. No need of an oven.
Only create two dishes to wash -- the pan and one mixing bowl.
Uses the sourdough starter only.
Get prepped and cooked in under 10 minutes. Skip the many steps of mixing dough, folding dough, shaping dough.
Can be eaten just like bread! Stack them up with greens and avocado or butter them up and add jam.
Perfect way to use up excess sourdough starter that builds up in the fridge
RECIPE
*makes 4 medium sized crumpets*
Ingredients:
1 cup of sourdough starter
1 tsp of sugar
1/2 tsp salt
1/2 tsp baking soda
Note: sourdough starters differ in water content; this batter should be like a very thick dosa or crepe batter but not so thick as pancake or cake batter. If you need, add a splash of water.
Process:
mix all ingredients together
heat a pan on the stove
add butter / ghee / tallow / oil to the pan
Pour in 1/4 cup of the batter and turn the flame to low
cook on low until all the bubbles appear on the top of the crumpet, 2-4 minutes
flip and cook on the other side for 1 minute
serve it up! Fantastic with butter and jam, or avocado and vegemite, or a fried egg, or anything else you can dream up!
remember to feed your sourdough starter afterwards. Equal parts flour & water, stir stir stir and replace with a cloth lid, ready for crumpet making tomorrow!
Happy hacking!