A delightful recipe for sourdough crumpets, perfect for a cozy breakfast in bed for yourself. The author shares a personal reflection on self-love and embracing loneliness while enjoying these homemade treats, adapted from King Arthur Flour.
First, mix together the sourdough discard starter, organic cane sugar, sea salt, and baking soda in a bowl. You should see bubbles forming on top, indicating the dough is active. Next, heat a griddle to 350 degrees Fahrenheit and add some butter to it. Coat a large mason jar lid (or crumpet mold if preferred) in extra virgin olive oil and place it top side down on the griddle. Pour the batter into the lid, filling it only about 1/4 to 1/2 way. Cook for 3-4 minutes until the bottom is brown and the top is bubbling vigorously. Carefully flip the crumpet. Once cooked through, let the crumpets cool in the mason jar lids for about 7 minutes before popping them out. Serve lathered with jam and butter. Don't forget your coffee!
