Easy Buttermilk Sourdough Crumpets Recipe Without Yeast - Gimme Yummy (2024)

FAQs

Why are my sourdough crumpets doughy? ›

If it's too thick, your crumpets will be too doughy. Heat up a frying pan to a moderate heat (you don't want it too hot or you'll burn the crumpets. You want low and slow). Brush the inside of the crumpet rings with butter and place them in the frying pan.

You might not want to invest in a set of crumpet rings, but you can improvise with any metal cutter, as long as it is heatproof and at least 7-8cm in diameter and 3cm deep. Remember to oil the inside of your cutter with a flavourless oil (such as sunflower) using a pastry brush, or baker's spray.

Start with a test crumpet; you should see plenty of bubbles form on the top as it cooks. If not, the batter is too thick. Add a little more water or milk to the remaining batter and try again. (If the batter seeps out from your crumpet rings, it's too thin.)

Our crumpets are best enjoyed immediately but can be stored in an airtight container for up to 5 days. They should be stored in the fridge during summer months to prevent mould. Are you Sourdough Crumpets gluten free?

They are low calorie and they keep you feeling fuller for longer, so it's advised that if you do love crumpets to eat just one at a time. As the saying goes, everything in moderation! Crumpets can still absolutely be incorporated into a healthy and balanced diet.

Method. In a bowl combine the milk, salt, sugar, yeast, butter & sourdough starter. Mix to disperse the ingredients, hydrate the yeast and dissolve the sugar. Add the flour.

What are crumpets called in America? Most of my American audience call crumpets… English muffins.

British, informal + sometimes offensive. : a person who is sexually attractive. He's looking for a bit of crumpet.

Non-stick biscuit rings make the job easy, but you can also successfully improvise with the rings from large mason jars. If you're using jar lids, wipe a little butter on the inside with your finger, before you drop them in the pan. Use as many rings as will comfortably fit in your pan (probably 4.)

Use & Care

Pour raw egg or ¼ cup batter into ring. For crumpets and pancakes, once large bubbles come to the surface and top is set, remove ring, flip and cook until done. For Yorkshire puddings, placed greased rings on greased baking sheet, allow to become thoroughly hot before adding mixture.

Why should sourdough not be refrigerated? ›

To maximize the shelf life, keep in original packaging or linen based bread bag and store at room temperature. How long does sourdough bread last in the fridge? Sourdough bread should ideally not be refrigerated, as the bread will dry out and become stale faster than at room temperature.

However, sourdough's fermentation process does mean sourdough can have a lower glycaemic index than its standard bread equivalent. This means it causes blood sugar levels to rise more slowly, and so could be a better choice for people with diabetes.

Any non-reactive container can hold sourdough starter. We have heard of bakers keeping sourdough in ziplock bags and plastic to-go containers. Mason jars and old sauerkraut jars are popular favorites. Crocks are very traditional.

It might be cold dough. One of the most common mistakes is having a dough temperature that's too low for the starter to feed on all the flour in the dough, resulting in a crumb that's dense, with fewer openings. "Starter is happiest and most active at around 75 degrees.

Try less water with your flour. Uneven heat in your oven can be the culprit – if you loaf is nicely golden on the outside but gummy or moist in the inside, it's baking too quickly on the outside. Trying reducing the temperature you're baking at and bake for a bit longer.

Another reason they might be stodgy is that you turn them over too quickly: crumpets are griddle cakes that cannot be rushed, they need a gentle bake on the griddle and to be turned at the right time.

The fermentation process is so important to understanding how to tell when sourdough bread is done because under fermented dough will not bake through - which means even if the thermometer says it's done, it will still be gummy inside because it hasn't lost the water weight required for a light, airy crumb.