The Starter Jar's Ultimate Sourdough Crumpets: A Step-by-Step Guide for Light and Airy Perfection
Master light, chewy sourdough crumpets with The Starter Jar's proven recipe. Get step-by-step instructions, expert tips, and troubleshooting for perfect porosity. — Published July 19, 2026 at 6:02 AM UTC.
Ingredients
- 200g active sourdough starter (fed 4-8 hours prior)
- 240g all-purpose flour
- 240ml whole milk, warmed (around 95-105°F / 35-40°C)
- 1 tsp granulated sugar (optional, for flavor development)
- 1/2 tsp salt
- 1 tsp baking soda
- Butter or oil for cooking
Instructions
Step 1
In a large bowl, whisk together the active sourdough starter, warm milk, and sugar (if using) until well combined.
Step 2
Gradually add the all-purpose flour and salt to the wet mixture, mixing with a wooden spoon or spatula until just combined. Do not overmix; a few lumps are fine.
Step 3
Cover the bowl with plastic wrap or a damp tea towel and let it ferment at room temperature (around 70-75°F / 21-24°C) for 8-12 hours, or overnight. The mixture should be bubbly and slightly increased in volume.
Step 4
In the morning, or after the bulk ferment, dissolve the baking soda in 1 tablespoon of warm water. Pour this mixture into the fermented crumpet batter and stir gently until fully incorporated. The batter will become very airy and bubbly.
Step 5
Heat a lightly oiled griddle or non-stick frying pan over medium-low heat. Place greased crumpet rings (about 3.5 inches / 9 cm diameter) onto the hot griddle.
Step 6
Pour approximately 1/4 cup of batter into each crumpet ring, filling it about two-thirds full. Cook for 5-7 minutes, or until the top is covered in bubbles that pop and the edges are set.
Step 7
Carefully remove the crumpet rings (they should slide off easily) and flip the crumpets. Cook for another 2-3 minutes on the second side until golden brown and cooked through.
Step 8
Transfer the cooked crumpets to a wire rack to cool slightly, or serve immediately with butter, jam, or your favorite toppings.
