Melinda asked me, at the beginning of this quest, why I don’t food blog. I think we have the definitive answer now! :D
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!