On 2018-12-09 2:38 PM, U.S. Janet B. wrote:
> On Sun, 9 Dec 2018 13:37:43 -0500, Dave Smith
> > wrote:
>
>> The recent posts on crumpets got me thinking that I had not made them
>> for a few months. They seemed like a good idea for a cold, wintry
>> morning. Since my new JoC doesn't have a crumpet recipe I went online
>> and printed on up. It was a little different from the old on. It
>> called for activated yeast. I only had fast acting, so it was going to
>> have to do. Maybe it was too old, but the yeast just never really worked
>> much. The batter was much denser than my old recipe. It glooped out
>> slowly and over filled the rings. The never developed the nooks and
>> crannies that are the hallmark of crumpets. They tasted okay but the
>> texture was a flop.
>
> are you using a different brand of flour now? they are all milled
> differently.
>

I always use Robin Hood unbleached all purpose. The yeast just didn't
seem to work. It's possible that the milk was too hot and ruined the
yeast. My old recipe called for scalding the milk and then adding an
equal amount of water which then brought the temperature down to
something conducive to yeast working.

The crumpets were edible, but they sure weren't as good as my earlier
escapades with them. I never counted on advice on them before because I
don't know anyone who makes them.

I remember loving crumpets when I was a kid. Over the years I became
increasingly disappointed with the store bought products. That was when
I decided to try making them. They were a major success. Damn, I wish I
had the old recipe.