Our Recipes

Mother Crumpets

prep.

cooking

Serves 2

prep.

cooking

Serves 2

Method

STEP 1 Warm the milk and water until tepid. Pour over the starter, mix in with hand, add flour,  and mix until the flour is incorporated. Cover with a cloth and leave on the bench until morning. 6 - 8 hours does the trick, any longer keep in fridge. STEP 2 In the morning, fold in salt, sugar, bicarb and apple cider vinegar, and leave for 15 mins whilst you brush your teeth, make a cuppa or pick up Lego. STEP 3 Foam up some butter in a pan, pour in the crumpet mixture and cook mostly on one side until golden. Finish on the other for a minute or two. STEP 4 Serve with, honey, figs, ricotta, bacon and poached eggs, strawberry jam and butter! Or whatever takes your fancy.
Ingredients
Method

Ingredients

  • 175g sourdough starter (around 70% hydration)
  • 200g bread flour
  • 200ml milk
  • 100ml filtered water
  • Pinch of salt
  • Pinch of sugar
  • Splash of apple cider vinegar
  • 1/2tsp bicarb soda

Method

STEP 1 Warm the milk and water until tepid. Pour over the starter, mix in with hand, add flour,  and mix until the flour is incorporated. Cover with a cloth and leave on the bench until morning. 6 - 8 hours does the trick, any longer keep in fridge. STEP 2 In the morning, fold in salt, sugar, bicarb and apple cider vinegar, and leave for 15 mins whilst you brush your teeth, make a cuppa or pick up Lego. STEP 3 Foam up some butter in a pan, pour in the crumpet mixture and cook mostly on one side until golden. Finish on the other for a minute or two. STEP 4 Serve with, honey, figs, ricotta, bacon and poached eggs, strawberry jam and butter! Or whatever takes your fancy.
Recipe Featured In
Strawberry Jam
$11.50