Easy Sourdough discard crumpets
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- čas přidán 8. 09. 2024
- Using up waste sourdough discard by making delicious and simple crumpets is a great way of turning a waste product - sourdough discard- into amazing food for your family.
This sourdough discard crumpet recipe is super simple and anyone can do it.
If you have a sourdough starter and aren’t making sourdough discard crumpets yet, then this video will change that!!
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You have to live a crumpet, made for butter!
I have to watch your sourdough starter and bread video, I need to start doing this for sure. Thank you.
Here you go David -
czcams.com/video/gYAWN1BBl34/video.html
czcams.com/video/j2li8ng8VII/video.html
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OMG! My starter followed yours exactly, ready Day 5! I have just made discard Crumpets and they were awesome. In the morning I will be making my first sourdough bread, fingers crossed it will also be lovely. Cheers.
@@davidmeadows8135 fantastic! 🎉
@@SelfSufficientHub first sourdough bread didn’t rise enough but still tasted amazing. Made 2 loaves yesterday and the rise was better and bread is lovely. Thank you for all your videos and keep up the great work. No more bread shopping for us. I am also currently brining some cucumber…… time will tell but hoping for great things. Lastly, we have 12 quail as well as 4 hens so I am looking to pickle some quail eggs soon. 👍😃
@@davidmeadows8135 that’s truly fantastic to read 👍❤️
Well, I was supposed to be fixing a desk for my girlfriend, now I'm about to make a crumpet ❤ top video mate
Mmmm making them now! I love that you explained why the soda works and the baking powder doesn’t!
Interesting to note that if you use “old” starter instead of older active starter they are egg yolk colored. the starter pulled from my starter fed 18 hours ago have a much whiter color.
Carl, I think I have known you for a while now and I need to flag something with you. If you have to continue to have a disclaimer at the start of your recipe videos about not weighing/measuring things, you could at least not provide evidence of too much salt or too thick crumpets which can both be reduced by measuring/weighing... lol. I personally don't mind, I do a lot of things by feel and weight nowadays. It is just humourous that you showed the flaws in that system in this video. Let me know you need a hand learning how to use a teaspoon measure, happy to help.
Love your work old man. Never change. This video was both inspiring and a good laugh given our history. 😂❤
🤣thanks!
In my defence- I would never have put that much salt in if I wasn’t trying to share a measurable amount!
@@SelfSufficientHub sure 😂
Leaving a comment down bellow too thanks for the great idea im now making some 👍
You’re welcome! Thanks 😊👍
Baking powder contains an acid to react in inert baked goods. Your sourdough already has plenty of acid, and will react more vigorously with the baking soda!
*immediately adds to must try recipe list!
Cheers Emma 👍😊
I make mine with 100% wholemeal flour starter, high fibre low fat. Until you put butter on them. Make mine on an electric Breton pancake maker (non stick).
Yummy 😋
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I apologise now for chuckling when you said that you need to grease your rings. Single parenting when hubby is away and trying to keep up with homesteading and coping with severe hay fever and lack of sleep.
Sourdough seems really hard to me especially when it is hard to get started. I think it is one of thee breads that i haven't really tried just because of it's name. Pretty sure that i am lactose intolerant. Any partial of off milk i can smell and gag for 10 mins.
I love strong cheeses like extra mature cheddar and blue or stilton. Unfortunately, my tummy doesn't agree.
Isn't Sourdough and keifer made by plants like wheat type seeds?
You should definitely look at my kefir and sourdough recipes. (I’ve linked to the sourdough ones in the comments).
Sourdough can be made using sprouted grains and be gluten free if made that way! That’s not something I’ve done yet but google “the gift of bread”, a company in Somerset and look at their stuff on this.
Kefir cheese is another thing that fits the bill here as the lactose is metabolised by the kefir grains so you can make cheeses for lactose intolerant diets. Do you listen to my podcast? I released one last week called milk kefir which talks about it in detail. Let me know if you’d like a link.
Okay I am convinced. Can you help with some barriers I am having towards making sourdough? My main one is that we never have the right amount of bread for our needs. sometimes we have too much and forget about it, so it goes off and stale. or we go through a bit during the week and don't have enough. a solution to this is putting bread in the freezer, however I have found that frozen bread either goes soggy or becomes really hard, especially on the crusts. quite a few times experiencing this, I have convinced myself to not try again lol.
I'm summary, how long would a loaf of sourdough and even crumpets last in terms of a week? and if I'm right and you freeze the excess, how do you avoid the issues of soggy/really hard bread? what processes do you find helpful here? ❤
No problem
Well the sourdough we bake lasts about three days out of the freezer in peak condition. But on days four and five it still toasts exceptionally well. In fact one of the things about sourdough is it genuinely makes far superior toast that regular bread.
You can cut the loaf in half after it’s cooled when you bake and freeze half if that’s how much you think you will use.
In regards to your freezer issues I really don’t know what to say as we don’t experience those problems at all. We always have bread in the freezer and rarely have any issues. We simply wrap it in a used plastic bag and throw it in there, taking out to defrost as needed. So long as the covering is complete we avoid things like freezer burn. If you have issues with sogginess this is usually caused by putting things in the freezer that are still warm so they sweat and cause moisture around the outside which toluene to ice and then water upon defrosting. That’s all I can think of. Hope that helps.
@@SelfSufficientHub that's awesome thanks
You don't need to have all that discard go to Grant Bakes he tells you how.
You lost me when you threw out the hooch. I stir it right back in and then feed it.