A quick idea for breakfast from King Arthur Flour just got better with use of yeast water.
The basic idea is simple: get your leftover starter, add baking powder, sugar and salt and there you are, start frying. I had a lot of yeast water to refresh, so I mixed it with flour in the evening and got frying in the morning.
Planning
Mix flour with yeast water in the evening, fry in the morning. It will be handy if you have some egg frying rings to fry them in, I used regular steel cookie cutters with tongs and it worked well. Have I mentioned a frying pan yet?
Ingredients
- 125 g yeast water
- 100 g bread flour
- 1 teaspoon (or 10 g) sugar
- 1/4 teaspoon (or 5 g) salt
- 1/2 teaspoon (or 5 g) baking soda
- some fat for greasing the pan and the rings. I used butter
Preparation
- Mix yeast water with bread flour in the evening and leave covered for the night (8 hours). It should rise and be quite soft
- Add sugar, salt and baking soda and whisk until it gets nice and airy
- Heat up the pan, grease it a little and grease the rings, put about 10 mm high layer of dough inside and fry until bubbles start making holes on the surface
- Remove the ring and flip the crumpet to finish frying
I had mines with butter and jam, some with honey. They were delicious without additions as well. Some were too thick as I put too much batter into the ring.
The colours on this one are interesting - brown comes solely from yeast water, as I haven't used any dark flours. The flavour - well, my yeast water was a bit too mature and it added a bit of bitterness to the aftertaste. I liked it, my wife didn't. Can't please everyone.
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