A beautiful thing is happening. The ancient art of sourdough bread is making a comeback. And maybe I'm late to the party and it's been around for the last few years but it feels like I'm surrounded by sourdough chit chat. And if you’ve ever made your own bread, or grown your own food, you'll understand that feeling of security and power you get from providing for yourself. But this is not a “how to make sourdough bread” recipe, today I want to focus on the sourdough discard that you have every time you feed your starter. This discard is packed with so much goodness, it’s sacrilegious to waste it. So today's recipe is a perfect way to use that discard up. It calls for 4 ingredients (baking soda, salt, sugar, starter discard), takes about 5 minutes and then pow! you have beautiful fresh crispy crumpets that you can slather with jam or cream cheese or eat straight from the pan like a hungry bear.
SERVES: 2
COOKS IN: 5 minutes
INGREDIENTS
200 grams of sourdough starter or discard
½ -1 tsp sugar
½ tsp salt
½ tsp baking soda
4 metal mason jar lids
1 spoonful of butter
INSTRUCTIONS
Mix all ingredients in a bowl. The batter will be a slightly bubbly froth monster
Take 4 metal mason jar lids and oil the inside of them. This prevents the batter from sticking to them when cooking. Put these in the pan.
Heat a non-stick pan on medium heat and add a plop of butter.
Once the butter is melted, spoon the batter into each of the mason jar lids.
Let these fry for a couple of minutes. You’ll start to see bubbles popping. Once they have settled in, flip the crumpets. They should also just fall out of the lids at this point.
Fry for 1 more minute and then serve with jam or butter.
Comments