|Crumpet forming the characteristic bubbles|
|One cooking and one ready to eat.|
A sachet of yeast
350 ml water
350 g flour
200 g sourdough starter
2 tsp olive oil
1/2 tsp salt
- Dissolve the yeast in 150 ml water.
- Add 150 g flour and mix well.
- Leave to rise for a day or two (it will bubble madly and expand hugely, then collapse - this is fine and what it is supposed to do).
- Combine the sponge dough you have created with the sourdough starter and all the rest of the ingredients in a mixer using the cake beater. The water should be warm (about 34C).
- Mix on the slowest speed for 15 minutes.
- If the mixture is clearly not pourable add some more water. It should be thicker than pancake batter, and only just pourable.
- Leave it to develop bubbles for a couple of hours (or overnight in the fridge).
- Heat a griddle on the lowest possible flame and brush it and a 10 cm metal ring with oil.
- Place the ring on the griddle and pour in about 1/2 a cup of batter.
- Cook until the top has dried right across and has no liquid batter centre - this will take ages. It should have formed the characteristic bubbles which leave holes in the top.
- Remove the ring and flip the crumpet for 30 seconds on its top. If you think it is burning on the bottom, if necessary, turn the crumpet early.
- Smear with butter and honey and enjoy for breakfast.