You wouldn’t think that my first attempt at sourdough bread would turn out looking and tasting incredible. You’d be right. It’s edible, but not incredible.
I used a cast iron pot to cook up my first loaf following the method from a blog called Stone Soup (here). It sounded simple enough, and indeed it was easy to follow. However I had a few issues along the way, namely:
My dough seemed way too wet and was difficult to handle.
My dough didn’t rise.
I burned the hell out of my fingers trying to put the searing hot lid back on the pot bare handed. (Yes, I’m an idiot).
I used wholemeal spelt flour instead of the bread flour in the recipe (because that was what I had in my cupboard). I’m not sure how much this affected the results. After the initial mixing it looked really wet so I added a touch more flour. After 12-15 hours settling time (overnight and then the couple hours it took me to attend to it this morning) it was still looking soupy and not at all inflated.
I persevered with the sloppy dough to see what would happen. Aside from me burning my fingers raw, this is what happened:
The resulting loaf was very flat and very dense. It does, however, taste quite nice. Particularly when eaten warm, spread with organic pastured butter. So at least it can be eaten, which is a win.
But this lovely, if a little solid, loaf of spelt sourdough is not my sourdough success story. That refers to these little beauties!
That, my friend, is a glorious stack of freshly cooked homemade sourdough crumpets. Oh yes. I made crumpets.
I’ve wanted to make crumpets for years, ever since I heard a friend say she had made some. But it involved yeast and I’m a bit lazy when it comes to things that need yeast. Especially at breakfast time.
But as I halved and fed my new sourdough starter yesterday and prepared my bowl of bread dough, I set the extra aside thinking it could maybe make for some interesting pancakes in the morning. As I settled in to bed last night a little thought broke through-
‘Crumpets!’ it cried. ‘Sourdough crumpets!’
‘Interesting idea,’ I thought. ‘I wonder if sourdough crumpets is a thing.’
Google (bless it’s little digital socks) told me that it was indeed a thing and offered up some recipe options. The lovely Clotilde at Chocolate & Zucchini had an easy looking recipe (here), and so I whipped them up for breakfast. And then, er, for morning tea. And it’s taking all my willpower not to eat the few leftover right now. Thank you Clotilde. They are to die for.
I love crumpets. As a kid I would slather them with butter and honey until it dripped through and made a puddle on the plate. Then I would turn them upside down, suck the rest of the golden mess out and re-dip the crumpet in the puddle. Messy, but delicious. (Ok, I still do that).
These were better than any store bought crumpets I’ve ever had. Lighter, fluffier, more flavoursome. Just yum. Oh so yum.
Here are some more pictures of the tasty little rounds…
Fresh from the pan:
Toasted and topped with butter and maple syrup:
Totally worth the effort of starting a starter.
If I never make bread again I will keep my sourdough starter alive just for these crumpets.
Go make some.