The Starter Jar's Best Sourdough Crumpets: Achieve Light, Hole-Filled Perfection
Unlock perfect sourdough crumpets with The Starter Jar's active starter. This recipe ensures light, airy, hole-filled crumpets, ideal for any sourdough baker. — Published August 9, 2026 at 6:03 AM UTC.
Ingredients
- 200g active sourdough starter (fed 4-8 hours prior, from The Starter Jar)
- 240g all-purpose flour
- 240ml warm milk (around 95-105°F / 35-40°C)
- 60ml warm water (around 95-105°F / 35-40°C)
- 1 teaspoon granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Butter or oil for cooking
Instructions
Step 1
In a large bowl, gently whisk together the active sourdough starter, warm milk, warm water, and sugar until well combined.
Step 2
Gradually add the all-purpose flour and salt to the wet mixture, stirring until just combined. Avoid overmixing; a few lumps are acceptable.
Step 3
Cover the bowl with a clean kitchen towel or plastic wrap and let it rest at room temperature for 1 to 2 hours. The mixture should become slightly bubbly and expand.
Step 4
In a small bowl, dissolve the baking soda in 1 tablespoon of warm water. Add this mixture to the crumpet batter and stir gently to incorporate. This step creates the characteristic crumpet holes.
Step 5
Heat a non-stick pan or griddle over medium-low heat. Lightly grease crumpet rings (approximately 3.5 inches / 9 cm in diameter) and place them in the hot pan.
Step 6
Pour about 1/4 to 1/3 cup of batter into each crumpet ring, filling it about halfway. Cook for 5-7 minutes, or until the top is set and covered in small bubbles, and the edges are dry.
Step 7
Carefully remove the crumpet rings. Flip the crumpets and cook for another 2-3 minutes on the other side until lightly golden.
Step 8
Transfer the cooked crumpets to a wire rack to cool slightly. Serve warm with your favorite toppings like butter, jam, or honey.
