16 December 2010
I'm still enjoying making my sourdough bread (recipe in the sidebar there). I left my starter for a while when we went away recently, I just threw it in the fridge, and forgot about it, for a few weeks! It was looking really sad, and every time I opened the fridge it stared at me with it's sad eyes, I was sure I had ruined it. But no, I just gave it another stir and started feeding it again, and in no time it was working it's wonders again, great stuff!
I've been keeping my eye out for other recipes to use my sourdough starter for. These sourdough crumpets are really delicious, even Isla loves them, she often isn't that keen on homebaking/bready things. I must make another batch. I made a double batch and put heaps in the freezer but we have eaten them all already. Just look at that crumpety goodness. We just put them frozen into the toaster and eat them with melted butter and jam.
The recipe is from this book, Full Moon Feast, which is a great book by the way if you can get your hands on it for a read.
:: Sourdough crumpets ::
From Full Moon Feast by Jessica Prentice
- 1 cup sourdough starter
- 1/4 cup milk (I didn't add this as my starter was a good pancake-ish sort of consistency)
- 1/4 tsp salt
- 1/8 tsp baking soda
- butter, ghee, or coconut oil for frying
Mix all ingredients together. Turn your oven on to 180 celcius. Heat up a large oven-proof frypan over medium heat and melt your butter/oil. Place as many rings (from the lids of wide-mouthed preserving jars) as possible into your frypan. Pour your batter into the rings and reduce the heat to low. The batter should quickly become full of holes. Cook for a minute or two and then transfer your frypan to the oven to finish cooking, which should only take a few more mins.