Vegan Sourdough Crumpets
Bondi Harvest Sourdough Recipes
Fresh, Hot & Fluffy Sourdough Crumpets have to be one of my favourite isolation experiments so far and the best way to use up excess sourdough starter.
These bad boys are super simple to make, #vegan and best of all cost next to nothing to make up. It’s funny to think that the secret to these crumpets is the excess sourdough starter you’d usually throw in the bin. It’s this natural yeast and sour goodness that creates the airy doubles in crumpets we have all fallen in love with.
Sourdough Crumpet Ingredients
190ml milk or oat milk
110ml warm water
1/2 tsp honey
1/2 tsp apple cider vinegar
1/2 tsp bicarb soda
Mix warm water, milk, flour and sourdough starter in bowl until combined, set aside for 7 hours until bubbly and doubled in size. Now add salt, honey, bicarb and vinegar, let rest for 10 minutes.
In a non stick pan on a high heat add a good glug of olive oil or butter, add crumpet batter (as much or as little as you’d like) then turn the heat down to medium. Cook your crumpets until they’re bubby and have almost cooked all-the-way though, flip and cook the other side for 15 second.
Top with honey, peanut butter or your favourite toppings
- Egg Ring
- Pan or flat top
- bowl to ferment crumpet mix
Bondi Harvest recipes use a conventional fan oven, measuring at Degrees Celsius °C.
Bondi Harvest recipe measurements use the Metric system.
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