Baked Sourdough Crumpets

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around 10g butter or coconut oil to grease the baking tray and crumpet rings

550g 100% hydration active white sourdough starter – this means equal weight of flour and water, and active means it has at least risen from when it was last mixed. Note it should not smell like alcohol – if it does you need to feed it until it no longer smells like alcohol. If you’re not used to mixing dough, I’d also advise you bring to room temp so the dough will be more fluid-feeling and easier to mix and pour. 550g 100% hydration active white sourdough starter - this means equal weight of flour and water, and active means it has at least risen from when it was last mixed. Note it should not smell like alcohol - if it does you need to feed it until it no longer smells like alcohol. If you’re not used to mixing dough, I’d also advise you bring to room temp so the dough will be more fluid-feeling and easier to mix and pour.

50g plain yogurt - I haven’t tried coconut yogurt but you can give it a go as long as it’s a bit tangy.

½ tsp or 3g table salt

2 tsp or 16g honey (eyeballing this is fine, you can also use light brown or raw caster sugar)

100g white flour (bonus if it’s stoneground wholegrain flour)

¾ tsp baking soda, sifted (5g)

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