Crumpets from starter
Baked Goods, Breads, Breakfast
Ingredients
2 cups sourdough starter
2 teaspoons granulated sugar
1 teaspoon salt
3/4 teaspoons baking soda
Milk or water
3 1/2-4 inch English muffin rings
Cast iron pan(s)
Description
Very similar to English muffins, but with a softer texture. You can't make as many, but they are faster to make than English muffins.
Directions
Place the starter in a medium-sized bowl. Stir in the sugar and salt.
If the starter is too thick, add enough water or milk to make the right consistency. It should be like a thin pancake batter.
Heat your pan(s) over low heat. Oil the surface.
Lightly grease English muffin rings and place on the griddle. Let the rings heat up.
Stir baking soda into your batter. Let the batter rise up and bubble a bit, becoming almost billowy. This may take several seconds or several minutes.
Divide the batter evenly among the rings.
Cook until the tops are set and somewhat dry looking. Remove the rings.
Flip the crumpets over and continue to cook for about 3 minutes, until they're golden on the bottom.
Split the crumpets or leave whole. Enjoy toasted with butter and jam.