Melinda asked me, at the beginning of this quest, why I don’t food blog. I think we have the definitive answer now! 😀
The wrap up to the crumpet adventure is – use the bread flour. I didn’t notice any difference in rate or volume using the instant yeast, so in my humble, unprofessional opinion, that choice would be yours.
Other notes –
- I attempted one with more than the 1/3 cup batter because Steve wanted a thicker product. It didn’t work well. The tops began to dry before the bubbles could burst through.
- When adding the milk, it is important to make sure the dough is completely inculcated (any Kappa Delta’s reading? Ha!) into the mixture. It was much more liquidy than any I had previously attempted.
- I needed to bump my temperature up a smidge beyond the medium-low, but that’s just my stove and it doesn’t help when the burner isn’t consistent about turning on at all.
I have a bumper crop of crumpets in various stages of goodness (the ones from yesterday are phenomenal when split like an English Muffin, toasted and buttered). I suspect we will be eating them for quite a while so if anyone else wants to take on the challenge, my rings are available!
Happy baking.
Be My Guest 
They look a lot better and very holey. Did you not notice any difference when cooking them?
Well done and congratulations for perseverance and sheer stubbornness!
What is the Steve verdict?
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Hi Melinda! Yes, there was a big difference in the cooking. I noticed bubbles much more immediately. The batter was thinner than before and it poured and set quickly.
Steve says they need to be thicker (mine were about 1/2 to 2/3 of an inch) and could benefit from a tad more finishing in the oven, but on the whole, he was pleased! I will work his request after we manage to make our way through the 2 batches I have waiting to be eaten. Maybe we have some unsuspecting neighbors we need to meet :).
I am thoroughly enjoying the “Guernsey Literary and Potato Peel Pie Society.” Lynn was kind enough to let me borrow it and I can hardly wait to get back to it when I’m done working for the day!
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Good job, D! Looks lovely. But why is that sad tea cup empty? Needs some tea and maybe a slice of lemon on the side. Love the china, though.
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I see – Sarah makes you into a photographer and now it’s my turn? LOL First lesson – ditch the little Vivitar …..
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Lynn sent me your recipe and I must say it worked very well. My crumpets, or pikelets as my English parents call them, have the nooks and crannies the storebought ones have with a much better flavour and texture.
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I’m so glad you enjoyed them. Personally, I would like to do a crumpet tour of England, just to make sure I got them right! OK, it’s just an excuse for a holiday. 🙂
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