I love these crumpets as a quick and easy way to use up discarded sourdough starter so that it doesn’t go to waste, as it can feel frustrating binning perfectly good starter.

The level of sourness will depend on the acidity of your starter – if it has been in the fridge for a long time it may taste too sour for some people’s personal preferences to use immediately, and you might want to give it a feed or two at room temperature before using to temper the flavour notes. Personally I don’t mind a sour flavour, but it’s not for everyone. If your starter has been at room temperature and fed regularly in the preceding days your crumpets are more likely to have a more creamy and less sour flavour.

You will need non-stick crumpet rings. A well buttered metal biscuit cutter can stand in as a last resort, but be careful not to use any with sharp edges that might damage your pan, and butter them thoroughly as the crumpets can get stuck to them otherwise.

Enjoy drizzled with plenty of butter and honey and a cup of tea.

Makes 4-5 crumpets (depending on the volume of your starter)