Catherine Lépine-Lafrance’s Buttermilk Crumpets | RICARDO

Ingredients

• 1 cup (250 ml) buttermilk
• 1 cup (250 ml) warm water
• 1 1/2 tsp instant yeast
• 1 tsp sugar
• 1 1/3 cups (200 g) unbleached all-purpose flour
• 1/3 cup (50 g) rye flour
• 1 tsp salt
• 1/2 tsp baking soda
• Clarified butter or vegetable oil, for the cookie cutters