The Sourdough Chronicles: Sourdough Crumpets

The sourdough starter is finally getting to where it ought to be, in part due to the "sourdough yeast" that was the only yeast option at the grocery store this week. It contains rye, which attracts more wild yeast than all-purpose (plain) flour. It also contains dead sourdough and live commercial yeast.

I've found another wonderful means for using up the discards, and this is also a keeper; again, I find the sourdough version superior to the ordinary variety.

Yesterday I made sourdough crumpets. They have great flavor, smaller holes, and a more pleasant texture (I find that commercial crumpets are on the rubbery side).

This sourdough crumpet recipe from King Arthur Flour (again) is the one I used. It's simple and quick, and I ate three of the four yesterday! The last one was devoured today.

This is the dough at work; it doesn't take any time at all to become bubbly and ready to cook.

It's best to fill the rings with a heaping 1/4 cup of batter, as noted in the recipe, so that they will be thick enough to be split and toasted.

Four to a batch. The last two turned out best, as I under-filled the rings on the first go-round.

Split, toasted, and topped with sweet butter, kosher salt, and homemade crab apple jelly, these are a welcome treat for teatime or any other time, as far as I'm concerned.