Sourdough Kamut Krumpets

Ingredients

• 210 g unfed/discard 1:1 sourdough starter

• 240-250 g room temperature water

• 130 g Kamut

• 1 tablespoon sugar

• 3⁄4 tsp baking powder

• 1 1⁄2 tsp baking soda

• 1 1⁄2 tsp kosher salt

Instructions

1. Heat a 12-inch cast iron pan or griddle over medium. Place 4 (1 by 4-inch) rings in the pan, and spray both the pan and rings with non-stick cooking spray.

2. Place the starter in a medium bowl. Add the water and stir to break up the starter.

3. In a small bowl, combine the kamut flour, sugar, baking powder, baking soda, and salt and whisk to combine (be sure to break up any clumps of baking soda).

4. Add the kamut mixture to the sourdough-water mixture and stir until just combined, and no dry bits remain. The batter will begin to rise and bubble immediately; do not stir after this point.

5. When your pan or griddle begins to smoke, pour 1⁄3 cup batter into each of the rings (should fill them about halfway). The batter should be thin enough to fill the rings but not so thin that the batter leaks out. Reduce the heat to medium-low and cook until the tops are very holey, about 5 minutes. Cover the pan and continue to cook for 1-2 minutes until the tops look matte and are no longer shiny and wet. Using tongs, remove the rings and flip the crumpets over. Cook on the second side until golden, about 1 minute. Transfer to cool on a wire rack to cool for at least 2 minutes before serving.

6. Return the rings to the pan, re-greasing if necessary. Repeat with the remaining batter.

Eating and Storage: Enjoy the crumpets still warm, spread with butter and jam, or toast to brown and crisp them before serving. Store any leftovers at room temperature for several days, or well wrapped in the fridge for up to a week. Freeze, well wrapped, for longer storage.