Sourdough crumpets

These turned out better than before but still not perfect. Next time I will plan ahead more so that I have enough unfed starter to make these. I fed my starter yesterday to get the volume up which I think is what made them a little doughy.

Having said this, they were delicious. I served these with some fresh berries so that I could balance out the butter with some healthiness and freshness. Good start to a day off work!


  • 220g unfed starter
  • 1tsp caster sugar
  • 1/3tsp salt
  • 1/5tsp bicarbonate of soda
  1. Mix the ingredients together then let it stand until it is billowy
  2. Heat a non stick frying pan and melt a knob of butter in it.
  3. Place 4 greased crumpet rings in the frying pan and divide the mixture between them. A deep tablespoon or ice cream scoop gives about the right amount.
  4. Cook on a low heat until the top is dry and there are plenty of bubbles on top. The bottom should be golden brown.
  5. Flip over to cook the top for about a minute.
  6. Serve with butter and whatever else – jam, Marmite, poached eggs…

Sourdough crumpets

I’ve been wanting to do these for ages because discarding half of my starter every week seems so wasteful and it hurts! However, you need muffin rings and I couldn’t source these for a while due to lockdown. However, I’ve got them now so gave sourdough crumpets a crack.

They didn’t turn out quite how I’d have liked as I didn’t get so many bubbles and they were a bit bready. However, they were delicious and so easy to make that I will persevere to perfect these!

The recipe I used was King Arthur Flour’s recipe which required only the addition of sugar, salt and bicarbonate of soda. Easy recipe, tasty and will try again but may change to another if I get the same results.

I friend of mine who makes these recommended cooking them really slowly so I’ll do this on the weekend and let you know.