Sourdough Crumpets with Spring Salsa

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.

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.

 

 

 

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