How to Make Amazingly Simple Sourdough Crumpets | The Perfect Recipe to use Sourdough Discard

How to make amazingly simple sourdough crumpets. This is the perfect recipe to use sourdough discard but you can also mix and ferment a big batch overnight so it's ready to cook in the morning!

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Recipe:

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My crumpet batter consists of:
150g active starter
300g water
300g White all purpose wheat flour with a protein content of 11%

This was left to ferment overnight for about 15 hours. The next morning I added the final ingredients as follows:

750g Sourdough crumpet mixture @100% hydration (from above)
0.75% Salt = 5.6g
0.5% Bicarbonate Soda = 3.75g
1.0% Sugar 7.5g (optional; I don’t add it but this is a good balanced amount)

Heat: My stove is turned on to number 4 out of 9 and the cast iron pan is fully heated
Cooking time: 14 minutes first side, 2 minutes on the final side
Resting time: 30 minutes... if you can wait!

My kitchen temp: 20c
Flour: General all purpose flour with 11% protein content

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