Easy sourdough crumpets

I am of the belief that a hot crumpet, slathered with butter, perhaps with some excellent quality jam, is one of life’s greatest foodie pleasures.

These are very simple crumpets, that are also relatively quick to make if you have an active sourdough starter: a batch can be made in about an hour. If you do not have a sourdough starter, I have given notes on using commercial yeast at the bottom of this post.

Wholemeal crumpets

I have gone for a wholemeal version here purely because for last couple of feedings that I gave my sourdough starter, I used a mixture of wholemeal flour and strong white flour. However, these crumpets work just as well if the starter is fed with white flour or even a touch of rye flour.

Despite these crumpets containing a fair proportion of wholemeal flour, they are very light, with the characteristic bounce you want in a crumpet, and are most certainly moreish!

I have also included a few pictures of sourdough crumpets I have made using a starter that has been fed mostly with strong white flour rather than wholemeal.

Feeding the starter

You need to use an active starter for best results here ie) one that has been fed with water and flour about a day earlier, rather than a starter that has not been fed for some time.

For feeding I use an equal weight of flour and water, keeping it at 100% hydration. I tend to use 150g water and 150ml flour each time, with the flour component often being half wholemeal or rye flour and half strong white plain flour, although I sometimes increase the wholemeal flour if I am going to be using the starter for a more wholemeal feel to proceedings.

The starter is then very bubbly and raring to go for making a sourdough loaf or any variation, such as these crumpets.

Different starters?

You can split your starter into several portions, keeping one for white starter, one for wholemeal or rye and the like, but having too many different starters can get very unwieldy to manage! When I have tried this, I have done well for a month or so and have then ended up neglecting one or other of them!

For guidelines on making and using a sourdough starter, please refer to my earlier post here.

Cooking slowly over a low heat

For perfect crumpets you need to cook the batter over a low heat, in a pan that has been preheated before you add the batter. Using a low heat, there is little chance of the bases burning before the batter has had a chance to cook fully.

Try to not disturb the rings or knock the pan until the tops have set. If you do, you might deflate the batter, resulting in doughy rather than airy crumpets.

The cooking rings

Any metal cooking rings will do but they do need to be generously buttered to prevent the crumpets sticking. I use 7cm diameter rings but you can of course use larger rings.

If you do not have metal rings, just drop a tablespoon of the batter onto the hot frying pan or griddle pan and cook them free-form, essentially making pikelets.

Recipe: easy sourdough crumpets – makes 8

  • 300g sourdough starter, 100% hydration, having been fed the day before with some wholemeal flour as part of the feed (see Feeding the starter, above)
  • 6g fine sea salt
  • 6g sugar
  • 1/2 teaspoon of bicarbonate of soda

(1) Beat the starter, salt and sugar together in a bowl. Add the bicarbonate of soda and beat in well. Cover with clingfilm and leave in a warm place for about 30 minutes, after which time the batter will be very bubbly, owing to the bicarbonate of soda. NB: because the starter is very active, having been fed the day before, you do not need additional fermentation time here. The active starter will have bags of flavour, which is what you want with the crumpets.

(2) Rub a little butter over a solid frying pan or flat griddle pan and heat gently for a few minutes. Butter metal cooking rings generously and place in the pan. Spoon the batter into each ring, coming to about half full.

(3) Cook over a low heat for about 12-15 minutes until the surface has almost completely dried out. NB: after about 6 minutes, the batter will have risen somewhat and be very aerated, with several bubbles having popped, leaving the characteristic holes.

(4) Turn the rings over and continue cooking for 3-4 more minutes: even if the surface of the crumpets is not touching the pan, the heat will be enough to allow the crumpets to take on a light golden tinge as well as making sure they are fully cooked through. Alternatively, remove the crumpets from the rings and place them top-side down in the pan to achieve this.

(5) Serve either straight from the pan or, if eating them later, toasted – either way, you need plenty of butter and jam.

A non-sourdough version

If you don’t have any sourdough starter, you can make these crumpets by instead using 150g strong plain flour, 150g standard plain flour and 7g easy-blend dried yeast mixed with the flours, salt and sugar.

In which case, the batter only needs a couple of hours to rest and ferment initially before you add the bicarbonate of soda.



  1. Oh these look so good…I might have to try making some at the weekend! Thank you 🙂

    On 23 February 2016 at 15:24, bakingfanatic wrote:

    > Philip posted: ” I am of the belief that a hot crumpet, slathered with > butter, perhaps with some excellent quality jam, is one of life’s greatest > foodie pleasures. These are very simple crumpets, that are also relatively > quick to make if you have an active sourdoug” >


    1. oh yes do make a batch. There is sometime intensely satisfying about making them…and oh the joy when it comes to devouring them!!


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Sauce Box

Never get lost in the Sauce

Something Sweet Something Savoury

Family friendly recipes from a chaotic kitchen

Indian Curry Shack By Anugya

A Recipe Repertoire For Everyday Cooking


Good food, without fuss

Julie's Family Kitchen

A home for cooking and baking recipes

God's Little Acre Farm Blog

Sharing the little things in life, one blog at a time!

Food without fuss

Simple food, big on flavour!

The Recipe Hunter

Cook and Enjoy

My Baking Adventure

Going on an adventure or baking a new dessert - they both bring you joy and fill you with happiness

Splash of Happiness

Splashing happiness in your day

the chef mimi blog

So Much Food. So Little Time.

It's All Frosting...

Projects, recipes, and other things that make life fun!

Come dine with Teo

Because eating is a necessity, but savouring is a pleasure.

joannas sydney

An insider's guide to Sydney, Australia


food books (?) pretentious writing etc

biscuits and pieces

Food, lifestyle and everything in between

Journey of a Blogvelist

The Writing of Curtis Bausse

Stefan's Gourmet Blog

Cooking, food, wine


el blog de dulceidea

This is not a pie

Young baker from Brighton presents her recipes

Bakers and Best

Baking the Michigan Difference into every loaf.

Charlotte's Web of Bakes

The outcomes of an experimental (albeit amateur) baking enthusiast!


All about the passion for food

Cooking without Limits

Food Photography & Recipes

Eat The Roses

Highly Opinionated Thoughts About Food, The Universe and Everything

I Dream in Buttercream

Cloud9.1's Baking Blog

Le Céleste Pâtisserie

Professional Chef Recipes and knowledge source for patisserie, baking and pastry


baking adventures on both sides of 'the pond'

Knead to Dough

the go-to site for your foodie blog and biz resources

Love Grace and Cakes

Sitting here in a pile of flour and icing sugar, drinking wine

Wuthering Bites

Simple Gluten Free recipes for any time of day.

The Baking Hermit

Hobby baker who enjoys learning about the science and techniques behind making the perfect baked goods that taste and look good.

Blissfully Scrumptious

Blissfully scrumptious recipes for cakes and bakes


Baking from the heart...with a pinch of guilt-free indulgence!

Natascha's Palace

A blog about culinary adventures from a Canadian living in Spain


Cook. Bake. Eat.

lili's cakes

Pâtisserie Sans Frontières

Addicted to the Sweet Life

Two uni students exploring Melbourne's food destinations


share the loaves


good food with simple ingredients

food for fun

enjoying what's on my plate

Clandestine Cake Club

Bake, Eat, Talk about Cake

Every Nook & Cranny

...is simply filled with food

Preheat the Oven

with Chef Jae

%d bloggers like this: