What is it? It's a delicious soft, caramel-brown sourdough, only available as a pre-mixed bag comprising (I think) dried sourdough, malt, rye, brown and white flour (and possibly some nasty flour improvers too, but even the list of ingredients seems to be a well-kept secret).
Search on Google and you'll hit a blank, so I've decided to try and work it out, with a little help from my other baker friends to whom this is also a challenge.
One friend suggested a recipe that took three days and although I'm up for a bit of hard work, that did seem a little excessive for something I'd like to make reasonably often.
Anyway, the challenge continues but in the meantime I'm feeding my sourdough starter quite a lot, and there's often an excess if life gets in the way and I don't get to bake that day, so I love this crumpet recipe - perfect for using up excess starter and it makes the best crumpets EVER!
270 white sourdough starter (fed within the last 12 hours)
1 tsp sugar
1/2 tsp bicarbonate of soda
Wipe a frying pan with a little oil and put it on the hob to heat up - not super hot, just medium. While that's heating up, mix the sugar and salt into the starter. If you have crumpet rings, wipe these with oil too.
When your pan's hot, stir the bicarb into the mixture and pour it into the rings (enough to come about 1/3 of the way up the sides) or just straight onto the pan - about a tablespoon or so. The mixture will bubble and rise. When it's almost dried out on top, turn it over to cook on the other side.
Eat (with lashings of butter of course).