Now that AK is back in the swing of making bread, we’re bumping in to the age-old problem of too much sourdough discard. No? Not an issue that’s running rampant in your kitchen right now?

In the event you do happen to find yourself with this ‘discard overload’ problem, King Arthur has a boss recipe to create deliciousness, from scraps. The first time we made them, I used too much butter in the pan. That doesn’t sound like it should be an actual problem, but it was; it made them too heavy+greasy. I also overloaded my rings (which were simply wide-mouth mason jar lids because who the fuck has crumpet rings just lying around the house?), and so the batter couldn’t get the lift it wanted. Round two, and I had already learned to use a lighter hand re butter+batter, and we were fully in the business of making mind-bendingly delicious crumpets. You want more good news, you say? Well, alright!

Using 4” ring lids, this recipe makes exactly five crumpets. For our family of three, it’s the perfect amount of crisp-lidded carbs for a tasty weekend breakfast, that you can pair with whatever jams/cheeses/vegetables/fruits we need to use up in our fridge. So, happy crumpeting to you! I promise you won’t regret it.