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.
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.