Guess what I’ve got in store for you this week? Sourdough crumpets!!! My first memory of crumpets was from many years ago on a backpacking trip in Europe. I had very little money, I was about to get on a small airplane, and I was so hungry! I bought some crumpets and cheese of some kind in a little store connected with the airport, and on my walk to the plane I passed a giant rosemary bush in someone’s yard. I snipped some off to go with my crumpets and cheese on the plane. Mmmmm. It’s a sweet memory for me….
Alas! These crumpets are nothing like those, but they are a staple in my house nowadays, and they fit the requirements for my #realfoodiefriday post! I can’t take all the credit though. All of my various crumpet incarnations have been inspired by this recipe in Nourished Kitchen by Jennifer McGruther.
It all starts the night before when I feed my sourdough starter and put it somewhere warm and cozy for the night. Last night I did things a little differently. Rather than feed my starter in the jar and leave it out, I decided to put most of my starter in a glass lidded bowl with a couple cups of flour and enough water to make a good texture (not thick, but not runny). I also added in granola this time, which I don’t usually do. The night before is when I add in whatever dried fruit and nuts that I want to use as well. That way, the dried fruit can reconstitute and some of the phytic acid in the nuts gets broken down, making everything more easily assimilated (which is also the reason for soaking the flour overnight).
When I woke up this morning, magic…..
See all of the bubbles? Fermentation! That’s what we want. The mixture is bubbling and has doubled in size. Now we can add equal parts fine sea salt (I like to use Himalayan salt) and baking soda, as well as any spices, or natural sweetner you would like. I chose cinnamon and a little agave. I couldn’t resist showing you the bubbling in action…
Traditionally, crumpets don’t have all of these yummy add-ins and are perfectly round. I used to use round biscuit cutter molds in the pan to keep the neat shape, but then I decided I’d rather have them imperfect for the sake of cooking more at a time like this…
Here’s the basic recipe:
- 2 cups sourdough starter (doesn’t have to be proofed)
- 1 tsp sea salt
- 1 tsp baking soda
The only other ingredient for the bare bones recipe is butter, or coconut oil to cook them in the following morning.
***Just a side note: If you have 2 cups of starter in your fridge, there’s no prep at all for the simple recipe listed above. If you don’t, the. You’ll need to feed your starter the night before so you’ll have at least 2 cups to use in the morning.
Here’s some combinations of things that I like to add in (nuts, seeds, and dried fruit go in the night before, but spices get added in the morning you are cooking them).
- Chia seeds, dried cranberries, and pumpkin seeds
- Oats (or granola), cinnamon, and raisins
- Pumpkin, ginger, cinnamon, and sunflower seeds
You can top with (more butter!) maple syrup or some homemade jam. This morning we used a little homemade plum butter. Yum!!!