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Crumpets from Salvaged Sourdough Starter

Crumpets from Salvaged Sourdough Starter

If you have recently joined the conga line of people around the world making sourdough bread, this handy recipe will give you some quick rewards

One problem with making your own sourdough bread is the piles of left over starter as you build up your base or simply have some left over after making a batch of bread. Don't discard it! There are many many things you can make with it and some more likely to succeed than your early sourdough attempts, if you are anything like me! 

I love crumpets and this recipe is super simple, cooks in a pan and makes a kind of cross between a commercial crumpet and a pancake. It's delicious, hard to mess up and made in less than 10 minutes.


1 cup (330g) sourdough leftover starter - unfed/discard 
1 teaspoon sugar
3/8 teaspoon salt
1/2 teaspoon baking soda 


Mix everything together. It will rise up and bubble a bit, becoming almost billowy. (As distinct from the sourdough bubbles.) 

Heat a heavy based pan to med-high heat. Add some olive oil. Add a serve of your mixture to the pan and let it cook for 1 minute to seal the base. Turn the heat down to med and cook for a further 4 minutes. You will see the top start to develop air holes and slowly changing colour as it sets as in the top pic. Flip the crumpets over and cook for another 3 mins on med-low to lightly brown the other side.

Eat your crumpets warm or toast them later with honey and butter, or whatever takes your fancy!

Store leftovers in the fridge to make later. If your crumpets are a tad sour, just add a little more baking soda.

Other Recipes

This recipe is based on one from King Arthur Flour and you can get other excellent recipes on the Sourdough Discard Recipes pages. 

Image in story: King Arthur Flour
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