Welp. 99.9% sure I have tonsillitis. All the right symptoms, including one alarmingly swollen tonsil. I’ll go to my doctor in the morning to confirm, and maybe get some antibiotics if he thinks it’s bacterial. I’ve never had this before, so it’s a learning experience. I’m confident it’s not anything COVID related, since Australia reached 14 days with no new local cases today (there are always a few cases newly arrived from overseas, automatically in quarantine). But unfortunately Western Australia later reported a new case, in a quarantine hotel worker, so almost certainly caught from one of those quarantined people. Hopefully that person won’t cause any further infection spread and we can start counting zero-case days again.

In other news, this morning I cooked sourdough crumpets!

Home made sourdough crumpets

My sourdough-starter-gifting friend has been making these and shared the recipe with me. It’s pretty easy, but they take a long time to cook, because you need to fry them over a really low heat to avoid burning the bottom. You pour the batter into egg rings to make them nice and circular. The first few I didn’t cook long enough and they were doughy in the middle, so I cooked the rest a lot longer, until the bottom and top were golden brown.

Home made sourdough crumpets

I had a couple with butter, and then one with honey, and that was enough for a filling breakfast. Not bad, but a lot more labour intensive than baking a sourdough loaf. I’ll make them again, but not every week.


  • 150 g sourdough starter
  • 300 g water
  • 300 g flour

Leave overnight. In the morning add:

  • 8 g sugar
  • 6 g salt
  • 4 g baking powder

Fry in rings over low heat to avoid burning bottom.

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