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Add the sourdough discard, warm milk, warm water and honey to a large bowl and whisk together.
Add the flour and salt and whisk until you have a smooth batter.
Cover the bowl and leave the batter on the bench for 1–2 hours.
Cover and place in the fridge overnight.
The next morning, take the batter out of the fridge and let it sit on the bench for 30-60 minutes.
Mix the bicarb soda with the 15g warm water, then stir it through the batter.
Heat a frying pan over low to medium-low heat and oil your crumpet rings.
Place the rings in the pan and fill each one just over halfway. (Don’t overfill)
Cook slowly until the tops are covered in little holes and look mostly set.
Remove the rings and flip cook for another 30-60 seconds, until the tops are cooked through.
Serve warm with plenty of butter and golden syrup:)