Please create an account
or Log in to subscribe


or


Subscribe to our RSS feeds Follow us on Twitter Follow us on Facebook Subscribe to our RSS feeds Watch us on Youtube View us on Instagram

Sourdough Crumpets with Spring Salsa

These revolutionary crumpets are so easy to make, and a great way to use up extra sourdough starter that would otherwise be thrown away. They are naturally dairy and egg free, and can be made gluten-free.

Sourdough Crumpets with Spring Salsa

These revolutionary crumpets are so easy to make, and a great way to use up extra sourdough starter that would otherwise be thrown away. They are naturally dairy and egg free, and can be made gluten-free.

How to make a Sourdough Starter

This starter can be made with either gluten-containing flours or gluten-free rice flour.

1/4 cup organic white flour or brown rice flour
1/4 cup filtered water

Put the flour and water into a 500ml glass jar and whisk into a smooth batter. Cover with a cheesecloth or clean tea towel and leave in a warm place, out of direct sunlight.

Continue to feed the starter twice a day with 1/4 cup flour and 1/4 cup filtered water. Mixing well with each addition into a pancake-like batter. Once the mixture has bubbles on the surface and smells sweetly sour and yeasty it is ready to use. This can take anywhere from 4-10 days.

Once the starter is established i.e. bubbly and yeasty, feed once a day with 1/4 cup flour and 1/4 cup water. Or it can be kept in the fridge and feed with the same quantity of flour and water once a week.

Sourdough Crumpets

It is important the sourdough starter has a 100% hydration i.e. equal quantity flour to water, or the crumpets won’t hold their shape. The recipe can be doubled to make a larger batch, however, cook the crumpets in two skillets, as the baking soda looses its effectiveness quickly.

1 cup bubbly sourdough starter, feed at least 2 hours earlier
1/2 teaspoon unrefined sugar
large pinch of sea salt
1/2 teaspoon baking soda
coconut oil for cooking

Pour the starter into a mixing bowl and whisk in the sugar and salt.

Heat a heavy-based skillet over a moderate heat and lightly grease with coconut oil. Add the baking soda to the batter and mix thoroughly. Use a small ladle to spoon 2 tablespoon amounts into the hot pan. Cook until the edges are golden and there are large bubbles on the surface. Flip briefly to cook the top then remove onto a cooling rack. Serve the crumpets warm with spring salsa.

Avocado Fennel & Lime Spring Salsa

1 small fennel bulb, finely diced
1 ripe avocado, flesh cut into 1cm cubes
2 tablespoons finely diced red onion
1 tablespoon lime juice
1 teaspoon extra virgin olive oil
salt and pepper to taste

In a bowl combine the diced fennel, avocado and red onion. Add the lime juice and oil and season to taste. Garnish with fennel fronds.

 

 

 

Share on Facebook Pin on Pinterest Share by Email

Post a Comment

© MiNDFOOD 2013. All Rights Reserved

Web Design Sydney