Simon from Millet Road Maker kindly shared the recipe for his famous crumpets! Simon and Sarah run their microbakery in the Macedon Ranges and care deeply about flavoursome food made with premium, local ingredients. We feel very lucky to supply them with our flour! You can order their crumpets online or find a stockist.
Ingredients
Batter
- 575g high extraction plain flour
- 80g 150% hydration sourdough starter*
- 700g water
The Mix In
- 50g Tap Water
- 12g Honey
- 5g Salt
- 5g Bi-Carb Soda
Method
Step One: Mix Batter (Day Before)
The day before baking, mix the cool tap water, ripe sourdough starter, and flour together until smooth, reaching a thick pancake batter consistency. Cover and place in the fridge for 12 to 24 hours.
Step Two: The Mix In (Bake Day)
Take the batter out of the fridge. Add the 50g tap water, honey, salt, and bi-carb soda, mixing until well incorporated. Let the batter sit for about 15 minutes while you heat up your pan and crumpet rings.
Tip: Heat griddles to about 180°C, which is roughly Medium heat on most stoves.
Step Three: Cook Crumpets
Oil your pan and rings using a high smoke point oil. Ladle 1/2 cup of batter into each ring (they should be approx. 1/3 full). Loosely cover the pan and cook for 12 to 15 minutes until holes have formed on top but the batter is still slightly wet. Remove the rings, flip the crumpets, and cook for 3 more minutes.
* Our starter is made from 3 parts water, 1 part wholewheat rosella flour, and 1 part rye flour