Sourdough Crumpets

Over in the Professional forum there is a debate on the definition of "Sourdough".

Are formulas that have things in them other than flour water and salt (and endemic  starter) still sourdough.  As counter example here are my Sourdough crumpets. The main leavening is sourdough culture, but they have a small amount of bicarbonate of soda. I claim these are still sourdough. You decide.

The formula is adapted from one of Dan Lepards.


Soft flour 125g 100%

Water 175g 140%

Starter 12.5g 10%

Ferment at 27C for 12-24 hours



Soft Flour 125g 100%

Milk 175g 140%

Preferment 300g 240%

Salt 5g 4%

Bicarbonate of Soda 5g 4%

Mix. Should have the consistency of pouring cream

Ferment at 27C for 4 hours



Soft Flour 100%

Water 70%

Milk 70%

Starter 6%

Salt 2%

Bicarbonate of Soda 2%


Cook in oiled crumpet rings, half full on a griddle or hot pan






sounds nice Jack.
That seems like a lot of bicarb of soda - do the crumpets have a bitter taste? (I assume not)

how long do you cook for? Do you flip them?

sounds like 'sourdough' in my books!


Half a tsp of bicarb? Not a lot

I should have said 6-8 minutes then flip and maybe 4 minutes on the other side.

Jack, you must measure your bic soda differently than me.

on my scales 5g is closer to 1 tsp. 1/2 tsp is 2.5-3g

but 1/2 tsp doesn't sound like too much
Jack, very nice indeed!

when you flip them are they 'set' to the extent that the tops don't run or get flattened when you flip them?
You can place the pan with crumpets on them under the grill for a minute or two to set the tops before fliping, or just not flip when using the grill sufficiently on the tops.

I usually don't put the bicarb in until the last 15-20 minutes to ensure the maximum and largest hole formation.

I can't speak for others, but for me they are "crumpets" with "sourdough", not "sourdough leaven [bread]"

I cook them on one side until the top is just set and the bottom nicely brown,

then take them out of the rings and cook the top until it has brown spots.

It needs the griddle at the right temperature. Too hot and the bottom burns before the top sets, and too cool and the bottom doesn't brown enough

The batter also needs to be the right consistency. Too thin and it runs out of the bottom of the rings, and too thick and it doesn't have the right texture.

Your tip about not putting in the bicarb until the last minutes is right. It reacts with the acid in the sourdough. I wonder whether double acting baking powder would be better.

What do you put on your crumpet? Jam, honey, Marmite, or just butter? I guess you Aussies would use Vegemite...


I love making crumpets with my sourdough starter.  But I definitely eat them lightly toasted with butter and marmalade...perhaps it was living in Britain that converted me.

This Aussie uses just butter, although butter and honey - or butter and golden syrup - is traditional.

Interesting recipe.  I use a simpler one to make mine (The Sit Down Cook), may have to jazz it up.  Mine are spelt as I have fructose malabsorption but they work a treat.  Oh and as another Australian, no Vegemite, but a load of margerine to melt and drip is perfect.

How do you get 8 crumpets out of one cup of discarded sourdough starter???

I have 4 English Muffim Rings and to fill these half full would use up all of the starter.

Is there something I'm missing here? Like more flour to the recipe?



Hello thegrindre,

There is a total of 600g of batter in the recipe which is about 75g per crumpet which sounds about right.  My recipe that comes in at about 1000-1100g makes 15 at least.


I don't use the bicarb and they still come out fine - see my earlier blog.


When I use bicarbonate in a recipe I always use the one with no aluminum in it, because it seems that no matter how small the amount in a recipe I can always taste the bitterness. Hope this helps with the question about bitterness.