Ingredients
  • 360g trash OR plain white flour levain (see notes)
  • 210g plain flour
  • 210g water
  • 4g baking soda/bicarb
  • 3g baking powder
  • 7g salt
  • Light olive oil for frying
Equipment
  • Non-stick crumpet rings
Method
Mixing The Batter

Mix everything together thoroughly and leave to rest for 20 minutes.

Give everything another stir.

Cooking The Crumpets

Pop the non-stick crumpet rings into a flat frying pan and drizzle with light olive oil, gently bring up to a medium heat. If the rings are hot when you add the batter, you shouldn't need to grease them in advance.

Spoon 2 Tbsp of the batter into each ring (or however much brings it to halfway up the ring) and cook on a medium heat until the top is completely set and dry, with lots of lovely holes. This can and should take approximately 8 minutes.

When the crumpet is completely dry and set on top, flip it over and cook for another minute or so. Rest on a wire rack for a minute or two, butter and eat HOT!You can use ancient sourdough trash for these, which makes it a very quick recipe but I have found they work best and most reliably with a plain white flour levain made the night before - 180g of plain flour, 180g water, mixed together with a tablespoon of active, bubbly starter.

You can use ancient sourdough trash for these, which makes it a very quick recipe but I have found they work best and most reliably with a plain white flour levain made the night before - 180g of plain flour, 180g water, mixed together with a tablespoon of active, bubbly starter.
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