The Crumpet Trumpet

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Top tips for Sourdough Crumpets || cityhippyfarmgirl

Talk of crumpets and it usually leads to other words like buttery fingers, dripping honey and piping hot cups of tea.

Crispy on the bottom, soft in the middle. There was something about the humble crumpet that most certainly appealed.

When I started making sourdough crumpets, (now not to blow my own crumpet trumpet here) well that appeal went through the roof.

The fact that they are dead easy, tasted good AND so much easier on the tummy being sourdough…well the requests started to pile up.

It seems everyone else in the family wanted in on the crumpet action as well. There really was quite a loud trumpet for crumpets.

Buttery fingers, dripping honey and piping hot cups of tea? Seems it really is the only way to eat crumpets.

Sourdough Crumpets

1 cup of sourdough starter

1/2 tsp bicarbonate soda

1/4-1/2 tsp salt

extra melted butter

You’ll need a whisk, egg rings and a frying pan to cook them in.

sourdough starter || cityhippyfarmgirl

Top Tips for Sourdough Crumpets

* Your starter doesn’t need to be refreshed for this to work. Straight from the fridge is fine, just leave it on the bench for a little to bring it back to room temp.

* Work on a fairly liquidy starter, if it looks to thick, just add a little extra water. You should see bubbles within the egg ring when you cook them. If it’s too thick you won’t see this.

* If you like the big holes, divide your starter mixture in half before adding the bicarb and salt, stagger the timing and add the second lot just before you start to cook them.

* Use a whisk when adding the salt and bicarb.

* When cooking them, pour the batter into the egg rings- gently rub some melted butter round the edges so the batter doesn’t stick.

* If your crumpets don’t have the bubbles you are after, take the heat up a smidge in the initial cooking period, then turn it down a little.

* After a few minutes of cooking gently jiggle the ring off and leave the crumpet to continue to cook. You can either flip it over to cook the top a little or once the crumpet is 75% cooked, add a lid and steam the last bit of the crumpet. This is purely to keep your holes completely intact so you are not squashing them.

* These can easily be frozen and toasted again later (once cooked the first time of course.)

* Great camping food.

* Also good for kiddo’s to do on the weekend.

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If you don’t have a sourdough starter and you are keen to give it a crack. This tutorial here will get you started.

sourdough crumpets || cityhippyfarmgirl

29 thoughts on “The Crumpet Trumpet”

  6. Thanks for the recipe Brydie. I had some store bought crumpets a couple of days ago and immediately thought of you. They were good, but I thought I bet these are not as good as Brydie’s homemade, sourdough crumpets. Now I have the recipe, I guess I’d better give them a go! Hope your weekend has been a good one so far. xxoo

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    • Way better than the bought ones Julie. The bought ones always taste funny on the tongue for some reason to me. A slower weekend round these parts, and hopefully a slow week to come as well. Hope your boys have been around a bit to hang out with you this weekend 🙂

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  10. Crumpets in Australia are the true harbinger of the cooler seasons. I remember, when they first came into the shops when I was a kid, that mum would buy packets of them, almost reverently, and we would know that winter was on its way when crumpets became one of our breakfast choices. I LOVE crumpets. They are one food that drives me nuts. For that reason, I can’t indulge myself much as several packets can disappear in the blink of an eye and I certainly can’t be left alone with a plate of hot buttery crumpets for any length of time. The only thing that you can anoint crumpets with is butter. Anyone putting anything else on a crumpet is bastardising a classic. I bow to your sourdough crumpet exploits Ms Cityhippyfarmgirl. Just when I think that you can’t go any further up in my estimations you pull something like this out of the bag. You are rapidly approaching magnificence ma’am! 🙂

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  11. Just made them!!! So easy and tasty!! Thanks Brydie! Also great with golden syrup! I’m a newbie to sour dough so its great to already have another use for my starter!

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  12. Excellent! I do love crumpets. But I’ve never made them. I did see them being made once on Master Chef in a Master Class but I don’t think they were made with sour dough starter. These look much better. I grew up eating these piping hot with lots of butter and golden syrup! xx

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  16. I can feel my waistline expanding as I read! I love a good crumpet, and this recipe seems so straight forward. I’ll make them as a reward for myself once i get the hang of the bread. Thanks for sharing the recipe!

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    • You know what the excellent part of sourdough is Tracey? It’s always a far lower glycaemic index, so you feel fuller quicker and it lasts longer as fuel for body. Your waistline will be fine, promise! 🙂 It’s the store bought crumpets you have to quietly step away from.

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