1-First, prepare your sourdough starter by feeding it 8-12 hours in advance to make it active and bubbly, which is key for the fermentation process.

2-In a mixing bowl, combine the sourdough starter, flour, and water, mixing until a smooth batter forms, then cover and let it ferment at room temperature for 4-6 hours until it’s bubbly and slightly risen.

3-Just before cooking, stir in the baking soda and salt to react with the acidity and create those signature holes.

4-Heat a non-stick pan over low to medium heat and lightly grease it, then place crumpet rings in the pan and pour the batter into each, filling about halfway.

5-Cook for about 6-8 minutes until bubbles form on the surface and the edges set, then carefully remove the rings.

6-Flip the crumpets and cook for an additional 1-2 minutes to golden the underside.

7-For the full directions, here’s how it goes: Combine starter, sugar, and salt in a bowl, then stir in baking soda so the batter bubbles and rises. Heat a griddle over medium-low heat (around 300°F), lightly grease it, and add butter. Place greased rings on the griddle, divide the batter evenly (about 1/4 cup each), and cook for about 5 minutes until tops are set with small holes. Carefully flip, remove rings, and cook for about 3 minutes until golden brown. Serve warm, split with butter and jam, or toast to crisp.