Ch at 14:36, 3 September 2025

2025-09-03T14:36:12Z

Ch at 12:15, 27 August 2023

2023-08-27T12:15:51Z

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[[Recipes from cookery books|⇐ Recipes from cookery books]]
[[Bread|⇐ Bread]]

[[File:IMG_2322.jpeg|400px|left]]
You really need crumpet rings for these. Mine are about 9cm in diameter and 2cm deep.

I've edited ingredients a bit as they were unbelievably precise - e.g. 200g minus 1 tbsp flour. It uses a sourdough starter which I believe is mainly there for flavour so I guess you could substitute with equal quantities of flour and water, and maybe increase yeast by a little.
The recipe doesn't use any other raising agent such as baking powder or bicarbonate of soda that many recipes do.

I always cook on my right hand back burner at the lowest possible heat - this burner is the second largest on my hob. I also never read this until I’ve cooked and burnt them.

The batter should only just flow to fill the rings - maybe with a little coaxing. Add a little more sparkling water if it is too thick.

<br clear=all>
==Ingredients==
;makes 15-18 crumpets
:200g strong white bread flour
:200g plain flour
:200g white sourdough starter (or substitute 100g bread flour and 100g water)
:200g milk
:200g water
:10g salt
:1 tsp caster sugar
:5g fresh yeast (or 2½g dried) - maybe a little more if not using sourdough
:110g sparkling water (may need a little more - but try cooking a batch before adding more)

==Method==
#Mix all the ingredients except the sparkling water. Leave in a covered bowl overnight in the fridge.
#Remove from fridge, stir and allow to stand at room temperature for 3-4 hours - or until surface is covered in bubbles.
#Heat a griddle pan, or large frying pan until hot.
#Stir the sparkling water into the batter to fully incorporate - but not too vigorously as you don't want to lose the air in the batter.
#For each set of crumpets, lightly grease the rings and griddle pan. Put rings on griddle and allow to heat through for 30 seconds or so. Ladle in some batter so that it fills the ring ½ to ⅔ way to the top. Cook for 6-7 minutes (usually longer - have patience!) until bubbles have formed and burst on top. Once a good ring round the outside of the top of the crumpet looks dry and set, remove the crumpet rings. Flip the crumpets and cook the other side for a minute or so. Be careful not to burn the underside when cooking first side.
#Regrease rings and pan and repeat with next batch.

<small>''Slow Dough : Real Bread'' Peter Cook, ed. Chris Young</small>

← Older revision		Revision as of 14:36, 3 September 2025
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	[[File:IMG_2322.jpeg\|400px\|left]]		[[File:IMG_2322.jpeg\|400px\|left]]
	You really need crumpet rings for these. Mine are about 9cm in diameter and 2cm deep.		You really need crumpet rings for these. Mine are about 9cm in diameter and 2cm deep, in which case this recipe makes about 18 crumpets.''Italic text''

	I've edited ingredients a bit as they were unbelievably precise - e.g. 200g minus 1 tbsp flour. It uses a sourdough starter which I believe is mainly there for flavour so I guess you could substitute with equal quantities of flour and water, and maybe increase yeast by a little.		I've edited ingredients a bit as they were unbelievably precise - e.g. 200g minus 1 tbsp flour. It uses a sourdough starter which I believe is mainly there for flavour so I guess you could substitute with equal quantities of flour and water, and maybe increase yeast by a little.
	The recipe doesn't use any other raising agent such as baking powder or bicarbonate of soda that many recipes do.		The recipe doesn't use any other raising agent such as baking powder or bicarbonate of soda that many recipes do.

	I always cook on my right hand back burner at the lowest possible heat - this burner is the second largest on my hob. I also never read this until I’ve cooked and burnt them.		''I always cook on my right hand back burner at the lowest possible heat - this burner is the second largest on my hob. I also never read this until I’ve cooked and burnt them.
			''

	The batter should only just flow to fill the rings - maybe with a little coaxing. Add a little more sparkling water if it is too thick.		The batter should only just flow to fill the rings - maybe with a little coaxing. Add a little more sparkling water if it is too thick.
Line 26:		Line 27:

	==Method==		==Method==
			also see notes above
	#Mix all the ingredients except the sparkling water. Leave in a covered bowl overnight in the fridge.		#Mix all the ingredients except the sparkling water. Leave in a covered bowl overnight in the fridge.
	#Remove from fridge, stir and allow to stand at room temperature for 3-4 hours - or until surface is covered in bubbles.		#Remove from fridge, stir and allow to stand at room temperature for 3-4 hours - or until surface is covered in bubbles.
	#Heat a griddle pan, or large frying pan until hot.		#Heat a griddle pan, or large frying pan until hot.
	#Stir the sparkling water into the batter to fully incorporate - but not too vigorously as you don't want to lose the air in the batter.		#Stir the sparkling water into the batter to fully incorporate - but not too vigorously as you don't want to lose the air in the batter.
	#For each set of crumpets, lightly grease the rings and griddle pan. Put rings on griddle and allow to heat through for 30 seconds or so. Ladle in some batter so that it fills the ring ½ to ⅔ way to the top. Cook for 6-7 minutes (usually longer - have patience!) until bubbles have formed and burst on top. Once a good ring round the outside of the top of the crumpet looks dry and set, remove the crumpet rings. Flip the crumpets and cook the other side for a minute or so. Be careful not to burn the underside when cooking first side.		#For each set of crumpets, lightly grease the rings and griddle pan. Put rings on griddle and allow to heat through for 30 seconds or so. Ladle in some batter so that it fills the ring ½ to ⅔ way to the top. The batter needs to be thick but not too thick - it should flow slowly to fill the ring and might be a bit lumpy on top but levels out while cooking. Cook for 6-7 minutes (usually longer - have patience!) until bubbles have formed and burst on top. Once a good ring round the outside of the top of the crumpet looks dry and set, remove the crumpet rings. Flip the crumpets and cook the other side for a minute or so. Be careful not to burn the underside when cooking first side.
	#Regrease rings and pan and repeat with next batch.		#Regrease rings and pan and repeat with next batch.

	<small>''Slow Dough : Real Bread'' Peter Cook, ed. Chris Young</small>		<small>''Slow Dough : Real Bread'' Peter Cook, ed. Chris Young</small>

Crumpets - Revision history

Ch at 14:36, 3 September 2025

Ch at 12:15, 27 August 2023