Directions
- 1Warm the milk in the microwave in a small bowl (make sure the milk is not more than 100F). Add sugar and yeast to the milk and stir to combine. Let sit for 10 minutes to allow the yeast to bloom.
- 2In a med bowl, add flour and salt. Stir to combine. Once yeast/milk mixture has bloomed, add it to the flour along with the sourdough discard. Mix with a dough whisk, wooden spoon, or by hand until a wet dough has formed (no need to knead it, we are not trying to develop the gluten!). Cover and let this mixture rest in a warm environment for 2hrs.
- 3Once the 2hrs have lapsed, in a small bowl, dissolve baking soda in the water. Add this to the dough mixture and stir with whisk until just a few small lumps remain. Cover and let batter rest in a warm environment for 30mins.
- 4Once the 30mins have lapsed, warm a cast iron pan or griddle on medium with 3” x 1.5” (tall) stainless steel baking rings. I sprayed the rings with Pam. Once the rings are warm, spoon the bubbly batter into the rings until they are about 1/3-1/2 full. Cook for about 10 minutes (you should notice the conventional crumpet bubbles forming on the surface), remove the ring with a pair of heat-safe tongs, and flip the crumpet and cook for 1-2 minutes to brown the top.
Ingredients
- 180 g milk
- 2 g active dry yeast
- 5 g sugar
- 200 g all purpose flour
- 4 g salt
- 75 g sourdough discard
- 145 g water
- 3 g baking soda
Equipment
microwavesmall bowlmed bowldough whiskwooden spooncast iron pan or griddle3” x 1.5” (tall) stainless steel baking ringspair of heat-safe tongs
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